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Chickpea stuffed red peppers

Chickpea stuffed peppers recipe

Easy Spanish-inspired chickpea stuffed peppers recipe that is full of flavour, health and vibrancy - perfect as tapas, antipasti, starter or a meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Antipasti, Dinner, Lazy Lunch, Small plates, Tapas
Cuisine Mediterranean, Spanish
Servings 2 people

Ingredients
  

  • 400 g (1 drained tin) of garbanzo beans / chickpeas
  • 4 fresh sweet red peppers, tops cut off and seeds removed
  • 1 tablespoon of olive oil

For the Bravas sauce

  • 1 chopped red onion
  • 1 cup or 120g of chopped roasted red peppers (you can get them in a jar)
  • 1 chopped garlic clove
  • 1 tablespoon of tomato puree (sundried tomato purée works well too)
  • 1 teaspoon of oregano
  • 1 teaspoon of parsley
  • ½ teaspoon of chili flakes (or to taste)
  • ½ teaspoon of cumin
  • 2 teaspoon of smoked paprika
  • 1 teaspoon of olive oil

Instructions
 

Make the chickpea stuffing

  • Add the onion, roasted red peppers and garlic to a pan of olive oil.
    Fry for 5 minutes until the onions have softened. Add the tomato purée, oregano, parsley, chilli, cumin and paprika and stir in.
  • Put the mixture into a beaker and use a hand blender to process until no large pieces remain. Set aside. 
  • Put a clean frying pan on the hob and add some olive oil. Add the drained garbanzo beans/chickpeas and fry tossing every so often for about 10 minutes until crispy. Add together in the sauce.

Stuff the peppers

  • Stuff the peppers using a small spoon and place in a roasting pan/tin. Place under a hot grill/broiler for 10 minutes turning once for a nice slightly charred skin.