Collected Foods kitchen recipe.

Sticky Gochujang & Harissa Pitas with Crispy Chickpeas: Weeknight Korean heat with clean, layered chili flavor. Collected Foods Korean Chili is the flavor driver.

Serves: 4

Why this spice: Collected Foods Korean Chili brightens sticky gochujang-glazed pitas and crispy chickpeas.

Ingredients

• 4 pita breads
• 1 can chickpeas, drained and dried
• 2 Tbsp olive oil
• 1 Tbsp gochujang
• 1 tsp Collected Foods Korean Chili (Gochugaru)
• 1 tsp honey
• 1 garlic clove, grated
• Yogurt, cucumber, and herbs, to serve

Directions

1. Toss chickpeas with 1 Tbsp oil and salt; roast at 425°F for 20–25 minutes until crisp.
2. Warm remaining oil with gochujang, gochugaru, honey, and garlic into a sticky glaze.
3. Brush pitas with glaze; warm in oven 3 minutes. Top with chickpeas.
4. Serve with yogurt, cucumber, and herbs.
5. Taste and adjust salt or spice before serving.

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