Chickpea Stuffed Peppers
Chickpea Stuffed Peppers
Vegetables
Ingredients
- 4 tablespoons Fustini's Gremolata olive oil, divided
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- Kosher salt and fresh ground black pepper
- 2 15 oz cans chickpeas, drained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup + 2 tablespoons chopped curly parsley
- 4 bell peppers halved lengthwise, seeds and ribs discarded
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- 1/4 cup finely chopped tomatoes
- 1/4 cup finely chopped cucumber
- 1/2 lemon zest
- Tahini for drizzling
Directions
- Preheat oven to 400°,F. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often until softened, about 5 minutes. Transfer the onion mixture to a bowl.
- Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon of olive oil to bowl, season with salt and pepper and toss to combine. Arrange bell peppers in a baking dish and fill them with chickpea mixture. Roast until peppers are tender, about 30 minutes.
- Meanwhile, toss tomatoes and cucumbers with balsamic, lemon zest and the remaining 2 tablespoons parsley and 1 tablespoon of olive oil. Serve peppers topped with tomato salad and drizzled with tahini.
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