Creamy Gochujang Chickpeas and Lentils with Poblano Pepper

Discover Creamy Gochujang Chickpeas and Lentils with Poblano Pepper. Review the available recipe details and open the credited original source for the complete preparation method.

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

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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