Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Poblano pepper | 1 large, diced | 70 g | 140 g | 210 g | 280 g |
| Fine sea saltplus more to taste | 1/4 tsp | 1.5 g | 3 g | 4.5 g | 6 g |
| Garlic | 3 large cloves, minced | 12 g | 24 g | 36 g | 48 g |
| Gochujang (Korean chile paste) | 2 tbsp | 30 g | 60 g | 90 g | 120 g |
| Tomato paste | 1/4 cup | 60 g | 120 g | 180 g | 240 g |
| Lite unsweetened coconut milk | 1 can (13.5 oz) | 399 mL | 798 mL | 1.2 L | 1.6 L |
| Paprika | 1 1/2 tsp | 4 g | 8 g | 12 g | 16 g |
| Low-sodium chickpeas | 1 can (15 oz), drained and rinsed | 425 g | 850 g | 1.27 kg | 1.7 kg |
| Low-sodium lentils | 1 can (15 oz), drained and rinsed | 425 g | 850 g | 1.27 kg | 1.7 kg |
| Fresh lemon juice | 1 tbsp | 15 g | 30 g | 45 g | 60 g |
| Fresh spinachgarnish | 1/4 cup, finely chopped | 10 g | 20 g | 30 g | 40 g |
| Cooked rice or grainnot included in nutrition info; serve over rice or grain of choice | to serve | 0 g | 0 g | 0 g | 0 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 |
|---|---|---|---|
| Garlic | Garlic powder | ||
| 1 | 0.125 | ||
| Lite unsweetened coconut milk | 1/3 cup instant nonfat dry milk plus 3/4 cup water | 1/2 cup evaporated milk plus 1/2 cup water | 3/4 cup 2 percent milk plus 1/4 cup half-and-half |
| 1 | 0.333 | 0.5 | 0.75 |
| Paprika | Ground paprika | ||
| 1 | 0.5 | ||
| Fresh lemon juice | 1/2 teaspoon vinegar | 3 tablespoons bottled lemon juice and 1 teaspoon dried grated rind | |
| 1 | 0.5 | — |
Hearty, saucy, and spicy – comes together in under 30 minutes from pantry staples. High in protein from chickpeas and lentils, with bold Korean-inspired flavor from gochujang. Gluten-free and vegan.
Instructions
- In a large deep saucepan, combine 1/4 cup water, the diced poblano pepper, and salt. Cook over medium heat, stirring occasionally, until the poblano softens, about 3 minutes.
- Add garlic and cook 1 minute. Add gochujang, tomato paste, coconut milk, and paprika; stir thoroughly.
- Add chickpeas and lentils; mix well. Bring to a gentle simmer, then reduce heat to low. Cover and cook until the sauce thickens and the chickpeas are tender, about 10 minutes.
- Remove from heat and stir in the lemon juice. Taste and adjust salt as needed.
- Serve over rice or grain of choice.
- Garnish with fresh spinach.
Notes
Nutrition per serving (without rice): 317 cal | 16.3g protein | 8.8g fat | 45.3g carbs | 14.4g fiber | 9.3g sugar | 329mg sodium.
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