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
Caitlin says
April 5, 2014 at 11:07 amthese look delicious, richa! the sauce looks particularly tasty. i must try this!
Cadry's Kitchen says
April 5, 2014 at 4:05 pmLooks fabulous! Peppers & chickpeas are two of my favorites.
Kayla @ Lettuce Talk About... says
April 6, 2014 at 12:30 amI cannot wait to try this! Looks amazing!!
Rashmi Pai says
April 6, 2014 at 3:21 pmThe 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!!
Annie says
April 6, 2014 at 9:00 pmAlways ready for chickpeas! I love that this is a recipe for 2.
Andrea says
April 6, 2014 at 9:42 pmThere can never be too many chickpea recipes, especially when they are as gorgeous as this one!
Kelly says
April 7, 2014 at 12:46 amI made this tonight and it was everything I hoped it would be. Spicy, smoky, savory and delicious!
Rita Crawford says
April 11, 2014 at 2:08 pmMade these last night and can’t agree more.
Richa says
April 15, 2014 at 7:17 pmawesome!!
Ranjani says
April 7, 2014 at 3:11 amstuffing looks delicious..
Modular kitchen in kolkata says
April 7, 2014 at 5:51 amYou have shared some nice information in this post. The points you mentioned are genuine and I totally agree with them. The content completely describes about the topic you wanted to portray. Thanks for sharing such valuable post.
Gabby @ the veggie nook says
April 8, 2014 at 11:44 amI 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!
CJ - Food Stories says
April 9, 2014 at 2:14 amWould love to invite you to submit your food photos at Food Foto Gallery . com – Any photos related to food (that are not watermarked) are accepted & get posted automatically without a prior approval process. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site 🙂
Rita Crawford says
April 11, 2014 at 3:00 amThese 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!
Rita Crawford says
April 11, 2014 at 2:06 pmOh, and my hubby didn’t miss the meat at all – not one word came from his side of the table…but hmmmmmm.
Richa says
April 15, 2014 at 7:24 amawesome! so glad you all liked it! i love the added quinoa side. balances the heat!
Sunday Morning Banana Pancakes says
April 24, 2014 at 5:33 pmLOL 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 🙁
Itzel says
June 10, 2014 at 12:33 amWhere I live I can’t find garam masala, what spices can I use? Cause this looks delicious
Richa says
June 10, 2014 at 5:40 amyou can make your own using cumin coriander cardamom cinnamon and cloves. here is one easy recipe http://allrecipes.com/recipe/easy-garam-masala/
Veganatrix77 says
July 25, 2014 at 3:42 pmWondering 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?
Richa says
July 25, 2014 at 5:19 pmmaybe a side salad or a side of spiced potatoes like my garam masala potatoes.
Heather says
October 24, 2014 at 9:02 amCan these be frozen then ‘re-heated?
Sandra says
May 28, 2020 at 11:32 amThis is so yummy. I’m going to take some the sauce and put it over pasta with fresh basil. This dish is just great.