Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Easy 30 minute meal. Indian fusion recipe. Vegan Gluten-free Soy-free
Ready for another Chickpea recipe? I am. 🙂
These simple stuffed Poblanos. The peppers are stuffed with mashed chickpeas that are spiced with a bit of the tomato sauce and garam masala. The Sauce is a blender sauce. Blend, cook to thicken and use.
Stuff them peppers. Bake, make the sauce. done. Serve with a light sprinkle of sweet paprika, cilantro and lemon juice. Add other spice blends, or top with cheese for variations.
Some days I make like 3 things and mix up the recipes. This one was written up in the margin with the butternut soup. I am like, what are the chickpeas doing in butternut soup. 🙂 I think I am going to record voice memos of the recipes from now on. Too much confusion, missing pages and messy draft posts!
Use any other peppers like Anaheim, green bell peppers or stuff some tomatoes 🙂 or Jalapenos if you are feeling adventurous.
More Chickpea recipes from the blog.
Stuff Portabellas with Thymed Chickpeas
Make a Pizza crust. Chickpea Quinoa Chard crust with roasted cauliflower.
Make Chana Masala my way.
Chickpea Falafels.
BBQ Chickpea Tortilla Pizzas
Or Chickpea Cauliflower Tacos.
Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Vegan Glutenfree Recipe
Ingredients
Tomato Sauce
- 2 medium tomatoes 1.5 cups chopped
- 1/2 (0.5 ) roasted red bell pepper I used jarred
- 1/4 cup (62.5 ml) water
- 2 cloves of garlic
- 1/2 inch (0.5 inch) of knob of ginger
- 1/2 tsp (0.5 tsp) smoked paprika
- 1/2 tsp (0.5 tsp) garam masala or chana masala spice blend or spice blend of choice
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/4 tsp (0.25 tsp) salt or to taste
- 1/4 tsp (0.25 tsp) cayenne powder or to taste
- 1/4 cup (41 g) cooked chickpeas
- 2 Tbsp cashews optional
- 1 tsp oil
Stuffing
- 1 15 oz (453.59 g) 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 (4 g) finely chopped cilantro
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 tsp) cayenne or to taste
- 1/4 tsp (0.25 tsp) garam masala
- cumin powder as needed
- oil as needed
- 2 Poblano peppers
- cilantro, paprika and lemon juice for garnish
Instructions
- In a blender, add all the ingredients under tomato sauce and blend to a smooth puree.
- 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.
- Slice the poblanos or other peppers. Remove seeds.
- 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.
- Spray or brush the peppers with oil.
- Bake at pre-heated 400 degrees F / 200ºc for 20 minutes or until the peppers start browning on the the edges. Bake time depends on the peppers used.
- Meanwhile, In a pan, add a tsp of oil and heat on medium.
- Add the tomato puree and bring to a boil. 3-4 minutes.
- 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.
- Serve the peppers with a generous drizzle of the tomato sauce and a sprinkle of sweet paprika, cilantro and lemon juice.
- For Variations, use mashed potato or peas for the stuffing. Or mix then into the chickpea stuffing. Add finely chopped greens to the chickpea stuffing.
Notes
Nutrition
these look delicious, richa! the sauce looks particularly tasty. i must try this!
Looks fabulous! Peppers & chickpeas are two of my favorites.
I cannot wait to try this! Looks amazing!!
The recipe looks awesome.. The photograph enhances the wish to try it out very much soon. I have just ordered all the ingredients from an online supermarket and has been waiting to do it.
Thanks for the recipe!!
Always ready for chickpeas! I love that this is a recipe for 2.
There can never be too many chickpea recipes, especially when they are as gorgeous as this one!
I made this tonight and it was everything I hoped it would be. Spicy, smoky, savory and delicious!
Made these last night and can’t agree more.
awesome!!
stuffing looks delicious..
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I honestly can’t remember the last time I made stuffed peppers, which is crazy because it’s such a quintessential vegetarian food! Love the flavours you used here!
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These were delicious; this is a keeper recipe and I definitely will make these again. My husband loved them and said he would try these with peas or the mashed potatoes. I bedded these on quinoa and used hot smoky paprika; these had a bit of a kick. Thank you Richa!
Oh, and my hubby didn’t miss the meat at all – not one word came from his side of the table…but hmmmmmm.
awesome! so glad you all liked it! i love the added quinoa side. balances the heat!
LOL I do the same, I end up using multiple pieces of paper with toms of notes and have to sort through my drafts 🙂 I love stuffed peppers…Justin on the other hand, he is not the biggest fan of them 🙁
Where I live I can’t find garam masala, what spices can I use? Cause this looks delicious
you can make your own using cumin coriander cardamom cinnamon and cloves. here is one easy recipe http://allrecipes.com/recipe/easy-garam-masala/
Wondering what would go well with this to make a complete meal. I love eating things just as they are, but the Mr likes a heartier plate lol Suggestions?
maybe a side salad or a side of spiced potatoes like my garam masala potatoes.
Can these be frozen then ‘re-heated?