This recipe from Vegan Richa is really, really good. It's not that hard, but it's pretty and delicious. And sort of Latin-South Asian fusion--so creative. I thought it would be redundant to have some of the chickpeas in the sauce, and some of the sauce in the chickpea stuffing, but it actually give great coherence to the overall dish. I also used some lemony cashew cream, but something avocado-based would be awesome, too.
Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce
(from vegan richa)
2 medium tomatoes (I used 1.5 cups diced/canned)
1/2 roasted red bell pepper (I used jarred)
1/4 cup water
2 cloves of garlic
1/2 inch of knob of ginger
1/2 tsp smoked paprika
1/2 tsp garam masala or chana masala spice blend or spice blend of choice
1/2 tsp turmeric powder
1/4 tsp salt or to taste
1/4 tsp cayenne powder or to taste
1/4 cup cooked chickpeas
2 Tbsp cashews (optional)
1 tsp oil
1 15 oz can chickpeas or 1.5 cups cooked , divided. Use 1/4 cup in the sauce above.
2 - 3 Tbsp tomato sauce from above
1/4 cup finely chopped cilantro
1/4 tsp salt
1/4 tsp cayenne or to taste
1/4 tsp garam masala
cumin powder as needed
oil as needed
2 Poblano peppers
cilantro, paprika and lemon juice for garnish
cashew cream, guacamole, etc.
1. In a blender, add all the ingredients under tomato sauce and blend to a smooth puree.
2. Take about 2 Tbsp of the tomato mixture and mix in the 1.25 cups of chickpeas. Add salt, cayenne, garam masala, cilantro and mash and mix. Taste and adjust salt and spice.
3. Slice the poblanos or other peppers. Remove seeds.
4. Fill the peppers with the chickpeas. Sprinkle a little cumin powder on top.
for a crunchier filling. Add in a little breadcrumbs to the chickpea mixture.
5. Spray or brush the peppers with oil.
6. Bake at pre-heated 400 degrees F for 20 minutes or until the peppers start browning on the the edges. Bake time depends on the peppers used.
7. Meanwhile, In a pan, add a tsp of oil and heat on medium.
8. Add the tomato puree and bring to a boil. 3-4 minutes.
9. Lower the heat to low-medium and cook for another 6-7 minutes or until the sauce thickens slightly. Taste and adjust salt and spice.
10. Serve the peppers with a generous drizzle of the tomato sauce and a sprinkle of sweet paprika, cilantro and lemon juice. And maybe cashew cream, too. Serves 3-4.
Bonus! I had some sauce left over, so I blended it into a new batch of hummus: