Maya's Fiery Korean BBQ Chickpea Skewers

• 2 cans (15 oz each) canned chickpeas, rinsed and drained
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 red bell pepper, cut into 1-inch pieces, medium
• 1 green bell pepper, cut into 1-inch pieces, medium
• 1 red onion, cut into 1-inch pieces, medium
• 12 count wooden skewers, soaked in water
• 1 tbsp sesame seeds, for garnish
• 2 stalks scallions, sliced, for garnish

1. 1

   Pat the rinsed chickpeas super dry with a paper towel. This is KEY to getting that crisp texture later; wet chickpeas will steam, not sear.

2. 2

   In a medium bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic until fully combined. This is your flavor bomb, so make sure it's smooth and ready to coat everything.

3. 3

   Add the dried chickpeas, bell peppers, and red onion to the marinade. Toss everything gently with your hands, making sure every piece is glistening with that spicy-sweet goodness. Let it sit for at least 20 minutes, or up to an hour if you've got the time – the longer, the deeper the flavor.

4. 4

   Preheat your grill or a grill pan to medium-high heat. You want it hot enough to get a good char, but not so hot that it burns the marinade instantly.

5. 5

   Thread the chickpeas, red bell pepper, green bell pepper, and red onion onto the soaked wooden skewers, alternating for color and even cooking. Don't pack them too tightly; leave a little breathing room so they can cook evenly.

6. 6

   Grill the skewers for 8-10 minutes, turning occasionally, until the chickpeas are slightly crispy and the vegetables are tender-crisp with visible char marks. Watch out for burning the marinade – if it's charring too fast, move the skewers to a slightly cooler part of the grill or reduce the heat slightly.

7. 7

   Remove the skewers from the grill and arrange them on a serving platter. Garnish generously with sesame seeds and sliced scallions. Serve them immediately while they're still hot and fragrant – that's when they're at their absolute best.

8. 8

   If you have any leftover marinade, don't waste it! You can brush a little extra on the skewers during the last minute of grilling for an extra glossy finish, or even warm it up lightly to serve as a dipping sauce.

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