Creamy Gochujang Chickpeas and Lentils with Poblano Pepper

Creamy gochujang chickpeas and lentils on a plate with white rice.

5 from 1 vote

Creamy Gochujang Chickpeas and Lentils with Poblano Pepper

Original recipe appeared in Vegan Wholesome: High-Protein Meals and Snacks to Energize and Nourish © 2025 by Brandi Doming. This recipe is republished with permission from Brandi Doming and Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Brandi says, "This is easily one of my favorite recipes in the book. Not only is it very quick and easy, but it is high in protein from the chickpeas and lentils, while also being so rich in depth of flavor. It has a nice kick and is straight-up addictive! I’ve made this so many times since creating the recipe. If you’ve never tried gochujang (Korean chile paste), it is a worthy investment. It adds so much flavor and cannot be subbed. It is spicy, a little sweet, and really creamy. The tomato paste helps to balance out the spiciness of the gochujang by adding some acidity to the dish. To add a smoky element, I’ve included poblano peppers. All these bold flavors are magically softened by the creamy coconut milk."

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 316.8kcal

Author: Jenn Sebestyen

Equipment

Large deep skillet

Ingredients

1 large (70g) poblano pepper diced (½ cup)
¼ teaspoon fine sea salt plus more to taste
3 large cloves (12g) garlic minced
2 tablespoons (30g) gochujang (Korean chile paste)
¼ cup (60g) tomato paste
1 can (13.5oz) unsweetened "lite" coconut milk or another really creamy plant-based milk like unsweetened high-fat oat milk
1 ½ teaspoons paprika
1 can (15oz) low-sodium chickpeas drained and rinsed
1 can (15oz) low-sodium lentils drained and rinsed
1 tablespoon (15g) fresh lemon juice
cooked rice or other grain for serving
¼ cup finely chopped fresh spinach or another green of choice for garnish

Instructions

In a large deep saucepan, combine ¼ cup (60g) water, the poblano pepper, and the salt and cook over medium heat, stirring occasionally, until the poblano begins to get tender, about 3 minutes.
Add the garlic and cook another minute. Add another splash of water if the pan is dry. Add the gochujang, tomato paste, coconut milk, and paprika and stir well until mixed thoroughly.
Add the chickpeas and lentils and mix well. Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the sauce has slightly thickened and the chickpeas are tender, about 10 minutes. Remove from the heat and stir in the lemon juice. Taste and add more salt, if needed. (Brandi says, "I added another ¼ teaspoon.)
Serve as is, or add rice or a grain of your choice to the serving bowls. Spoon servings of the gochujang sauce over the top. Garnish with fresh greens.

Notes

Brandi says, "This dish has a nice spicy kick. If you are really sensitive to heat, you can sub in green bell pepper for the poblano pepper and reduce the gochujang sauce to just 1 tablespoon. You may need to increase the salt then, as gochujang sauce has a lot of flavor in it. Make sure to use a creamy milk (like a high-fat creamy oat milk) and not a thin, watery one or the sauce will be less rich and flavorful. Avoid using full-fat coconut milk, though, as it is way too thick and will overpower the dish with coconut flavor."

Nutritional facts calculated without rice.

Nutrition