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)
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Bonus! I had some sauce left over, so I blended it into a new batch of hummus:
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