This post contains affiliate links. Read my disclosure policy here.
This Creamy Gochujang Chickpeas and Lentils with Poblano Pepper dish is a quick, protein-packed meal that brings a bold mix of spicy-sweet and smoky flavors to the table. Its fast prep and hearty, creamy goodness make it a recipe you’ll want to turn to again and again.
If you’re looking for a cookbook with recipes high in plant protein, full-flavored, and easy to make, Vegan Wholesome by Brandi Doming, the creative mind behind The Vegan 8 blog, is worth checking out.
It’s coming out on April 15, 2025, but if you pre-order, you will receive 10 FREE exclusive recipes. Just email Brandi a screenshot of your purchase at thevegan8@yahoo.com, on Instagram @thevegan8brandi, or Facebook @thevegan8.
I’ve been lucky enough to try it out early, and I’m hooked—a few dishes are already a hit with my family, including this Creamy Gochujang Chickpeas and Lentils recipe, and I’m excited to dig into more of these protein-packed creations.
Inside Vegan Wholesome, you’ll discover 100 full-flavored, plant-protein-packed recipes that prove that vegan eating can be simple, satisfying, and nourishing.
The book is beautifully organized into nine mouthwatering chapters: First Power Meals of the Day, Impressive Sides and Appetizers, Fast and Fabulous Lunches, Casseroles You’ll Crave, Soul-Satisfying Soups, Wholesome and Hearty Mains, Sweet and Savory Snacks, Feel-Good Desserts, and Go-To Sauces, Spices, and Staples.
Each recipe is accompanied by a drool-worthy photo and precise instructions that guarantee perfect results every time. I didn’t need to tweak a single recipe I made—the flavors and textures were spot-on.
Brandi’s recipes pack a serious protein punch and burst with flavor, all without any fuss. Think Chocolate Protein Pancakes, Cheesy Lentil Pasta Bake, Teriyaki Orzo Casserole, Cajun Spinach Artichoke Pasta, or Almond Cream Strawberry Shortcakes—dishes so hearty and satisfying, they’ll win over anyone at the table.
With so many amazing options in Vegan Wholesome, narrowing it down to just one to share was no easy task, but I couldn’t resist picking this Creamy Gochujang Chickpeas and Lentils with Poblano Pepper since it’s become a go-to favorite at my house.
It came together fast and tasted phenomenal! The chickpeas and lentils make it super filling, and that spicy-sweet gochujang kick had me going back for seconds—my family loved it!
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.
Recipe
Creamy Gochujang Chickpeas and Lentils with Poblano Pepper
Ingredients
- 1 large (70g) poblano pepper , diced (½ cup)
- ¼ teaspoon fine sea salt , plus more to taste
- 3 large (12g) garlic cloves , minced
- 2 tablespoons (30g) gochujang (Korean chile paste)
- ¼ cup (60g) tomato paste
- 1 (13.5-ounce)can “lite” coconut milk (or another really creamy plant milk like high fat oat milk)
- 11/2 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
Recommended Equipment
- 1 Large Deep Saucepan
Instructions
- In a large deep saucepan, combine ¼ cup (60g) water, the salt, and poblano pepper and cook over medium heat, stirring occasionally, until beginning to get tender, about 3 min
- 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 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 any more salt if needed. (I added another ¼ teaspoon.)
- Serve, as is, or add rice or grain of your choice to serving bowls. Spoon servings of the gochujang sauce over the top. Garnish with the fresh greens.
Brandi Doming
Thank you so very much Melissa for sharing about my book, making the recipe and all of your kind words! It truly means so much to me!! I’m very grateful, thank you! ❤️
Melissa Huggins
You're so welcome, Brandi! Your book is a great addition to our collection. We can't wait to try more. 🙂