For an affordable and easy dinner try this creamy gochujang chickpeas and lentils with poblano pepper recipe. It contains coconut milk, garlic, poblano, gochujang paste, tomato, and the high protein legumes.
Ingredients
- 1 large poblano pepper diced (½ cup/70g)
- ¼ teaspoon fine sea salt plus more to taste
- 3 large garlic cloves (12g), minced
- 2 tablespoons (30g) gochujang (Korean chili paste)
- ¼ cup (60g) tomato paste
- 1 (13.5-ounce) can unsweetened “lite” coconut milk (or another really creamy plant-based milk like unsweetened high-fat oat milk)
- 1½ teaspoons paprika
- 1 (15-ounce) can low-sodium chickpeas drained and rinsed
- 1 (15-ounce) can 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 1⁄4 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. (I added another 1⁄4 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 the fresh greens.
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.