Harissa Chickpea Stuffed Peppers
Ingredients
(2) Large red peppers, tops removed
(2) cans Garbanzo beans, drained & rinsed
(1) jalapeno, chopped (with seeds)
Pinehurst Olive Oil Harissa Olive Oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 tablespoon Garam Masala
Large bunch cilantro
Instructions
1. Preheat Oven to 400 degrees. Wash the red peppers, cut the tops off & dice then remove the insides of the pepper. Put the empty peppers in a glass baking dish. (I like using a loaf pan because it fits 2 peppers perfectly standing up)
2. Drain & rinse garbanzo beans
3. Dice jalapeno (we enjoy spicy, so I left the seeds)
4. In a med/large skillet, add Harissa Olive Oil and allow to heat
5. Saute diced tops of the peppers & jalapeno in oil along with all spices, add water as needed to blend spices & veggies about 10 minutes or so
5. Add in chickpeas and allow the flavors to blend together (continue to add in a bit of water as needed), I added extra garam masala at this point as well
6. Add a generous amount of cilantro to the chickpea mixture (yes, you read that correctly! This was the first time I’d cooked cilantro in a dish & it’s a game changer!!)
7. Once the cilantro has wilted & is fully blended into the chickpea mixture, remove from heat
8. Scoop chickpea mixture into peppers & top with more cilantro
9. Bake peppers for about 25 minutes.
10. Plate & eat!