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These Creamy Gochujang Chickpeas and Lentils are hearty, saucy, spicy, and so flavorful! Using pantry staples, this recipe comes together in less than 30 minutes. It’s a quick and easy meal for any day of the week.
This recipe comes from my friend Brandi’s new cookbook, Vegan Wholesome. Brandi is the creative genius behind The Vegan 8 blog. The recipes in this book are hearty, flavorful, and easy. We have been enjoying cooking our way through it so far and I know you will, too!
You might remember I featured her and her Hungarian Red Lentil Soup on this blog when her first cookbook, The Vegan 8, came out.
Vegan Wholesome comes out on April 15th, but if you pre-order the book you’ll receive 10 FREE exclusive bonus recipes from Brandi. Simply email a screenshot of your pre-order receipt to Brandi at thevegan8@yahoo.com. You can also message her the screenshot of your receipt via Instagram or Facebook @thevegan8.
Ingredients you need
Ingredient notes and substitutions
- Chickpeas ~ Use canned for convenience to make this recipe in under 30 minutes. Make sure to drain and rinse them well.
- Lentils ~ Again, use canned, drained and rinsed, to make this recipe quick and easy.
- Poblano ~ Poblano peppers have a mild heat and an earthy, subtly sweet taste. If you are very sensitive to heat, you can use a green bell pepper instead. If you like a more spicy heat, you could use a jalapeño or serrano instead of or in addition to the poblano.
- Gochujang ~ Gochujang is a fermented red chile paste condiment popular in Korean cooking. It’s sweet and spicy and has lots of savory umami flavor.
- Spices ~ Paprika and salt is all you need. Personally, I prefer smoked paprika, but regular works, too.
- Coconut milk ~Use light coconut milk, not full fat. Full fat coconut milk has too much coconut flavor and will overpower the dish. Another creamy milk, like oat milk or cashew milk, may be used instead.
- Garnishes ~ This recipe calls for chopped fresh spinach as a garnish. Kale or chard would also work. Fresh herbs, like parsley or cilantro would be delicious as well.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Sauté the diced peppers and salt until the peppers are soft and tender.
- Step 2: Add the garlic, spices, tomato paste, gochujang, and coconut milk and whisk well to combine.
- Step 3: Add the chickpeas and lentils.
- Step 4: Simmer until the sauce has thickened.
- Step 5: Garnish with chopped fresh spinach.
- Step 6: Serve immediately.
Serving suggestions
We love these spicy chickpeas and lentils served with white rice. Other options to complete the meal:
- Grains: Instead of white rice, try brown rice, coconut Jasmine rice, quinoa, or couscous.
- Bread: Naan, pita, tortillas, vegan garlic bread, or sweet vegan cornbread to balance the spicy heat of the gochujang.
- Vegetables: Garlic green beans, steamed or roasted broccoli, mashed potatoes, or roasted potatoes.
Storage and freezing
Fridge: Store leftovers of the gochujang chickpeas and lentils in an airtight container in the fridge for 4 to 5 days. Store any rice or grains separately.
Freezer: You can also freeze this recipe. Allow it to cool completely before transferring to a freezer-safe container or plastic bag. It should keep well for up to 3 months.
This cookbook features hearty whole food plant-based recipes from breakfast to dessert and everything in between. Here is a sampling of what you’ll find inside…
- First power meals of the day ~ Chocolate Chip Sheet Pan Pancakes; My Go-To Protein Berry Smoothie; Apple Pie Overnight Oats
- Impressive sides and appetizers ~ Creamy Italian Dill Potato Salad; Garlicky Sun-dreid Tomato and Basil Rice; BBQ-Spiced Sweet Potato Fries
- Fast and fabulous lunches ~ Pistachio Pesto Pasta; Butternut Squash Curry; Lemony White Bean Basil Toasts; and the Creamy Gochujang Chickpeas and Lentils featured below!
- Casseroles you’ll crave ~ Vegan “Tuna” Casserole; Cheesy Lentil Past Bake; Baked Pumpkin Sage Risotto
- Soul-satisfying soups ~ Jackfruit Pinto Bean Chili; Zucchini Lasagna Soup; Tom Kha Soup with Tofu
- Wholesome and hearty mains ~ Protein-Packed Mac ‘n’ Cheese; Swedish Meatballs; Teriyaki Stuffed Bell Peppers
- Sweet and savory snacks ~ Seedy Coconut Trail Mix; Smoky Bean Dip; Pizza Chickpea Balls
- Feel-good desserts ~ Almond Cream Strawberry Shortcakes; Dark Chocolate Orange Glazed Scones; 4-Ingredient Peanut Butter Cookies
- Go-to sauces, spices, and staples ~ Rosemary Lemon Cream; Texas BBQ Sauce; Greek-Inspired Feta Cheese
More saucy vegan chickpea recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Creamy Gochujang Chickpeas and Lentils with Poblano Pepper
Servings:4
Calories:316.8kcal
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
Nutritional facts calculated without rice.
Nutrition
Calories:316.8kcal| Carbohydrates:45.3g| Protein:16.3g| Fat:8.8g| Sodium:329.4mg| Fiber:14.4g| Sugar:9.3g
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
