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!