Creamy gochujang chickpeas and lentils with poblano pepper from Vegan Wholesome: High-Protein Meals and Snacks to Energize and Nourish (page 78) by Brandi Doming

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute another really creamy plant-based milk for light coconut milk.

  • NicoleBrown on May 18, 2026

    Easy weeknight winner! This was delicious. Made a few substitutions based off what I had on hand —> no poblano, used one Serrano pepper instead (I like heat!). No coconut milk, used soy. Worked just fine. Lastly I served it over leftover farro I had in the fridge. Will repeat!

  • amy_af197r on April 08, 2026

    Easy and delicious! I made homemade gochujang.

  • Lalamzo on January 18, 2026

    Good. Second time making a recipe using Gochujang and I don’t think it’s for me but I’d make this again to use up the tub I bought. I served over brown rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.