Creamy Gochujang Chickpeas and Lentils with Poblano Pepper

• 1 large (70g) poblano pepper (diced (1/2 cup)) ↔ Replace
• 1/4 teaspoon fine sea salt (plus more to taste) ↔ Replace
• 3 large cloves (12g) garlic (minced) ↔ Replace
• 2 tablespoons (30g) gochujang ((Korean chile paste)) ↔ Replace
• 1/4 cup (60g) tomato paste ↔ Replace
• 1 can (13.5oz) unsweetened "lite" coconut milk (or another really creamy plant-based milk like unsweetened high-fat oat milk) ↔ Replace
• 1 1/2 teaspoons paprika ↔ Replace
• 1 can (15oz) low-sodium chickpeas (drained and rinsed) ↔ Replace
• 1 can (15oz) low-sodium lentils (drained and rinsed) ↔ Replace
• 1 tablespoon (15g) fresh lemon juice ↔ Replace
• cooked rice or other grain (for serving) ↔ Replace
• 1/4 cup finely chopped fresh spinach or another green of choice (for garnish) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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