Step 1

Drain the chickpeas and rinse them very well. Pat dry and set aside.

Step 2

In a large bowl, add the gochujang, maple syrup and rice vinegar. Whisk to combine, then add a few cracks of black pepper to taste.

Step 3

Add the chickpeas to the gochujang mixture and toss to coat them fully.

Step 4

In another bowl, combine the finely chopped shallot, the garlic cloves, the torn basil and parsley and the coconut milk. Mix until combined and season with salt to taste.

Step 5

Toss the herbs in with the chickpeas and give a quick stir to evenly distribute everything.

Step 6

Top with sesame seeds and serve with crusty bread.