Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Vegan Glutenfree Recipe
View original ↗
Vegan Richa · by Vegan Richa★ 5.0 (2)

Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Vegan Glutenfree Recipe

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 31%
CARBS 48G51% OF CAL
15G FIBER0G ADDED0G INTRINSIC18G OTHER15G TOTAL SUGAR
FAT 15G36% OF CAL
1G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted poblano peppers filled with a spiced chickpea and cashew mixture, topped with a smoky tomato sauce. An Indian-fusion vegetarian main with warming spices.

mainbeansdairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 2 medium tomatoes (1.5 cups chopped)
  • 1/2 roasted red bell pepper (I used jarred)
  • 1/4 cup water
  • 2 cloves of garlic
  • 1/2 inch of knob of ginger
  • 1/2 tsp smoked paprika
  • 1/2 tsp garam masala (or chana masala spice blend or spice blend of choice)
  • 1/2 tsp turmeric powder
  • 1/4 tsp salt or to taste
  • 1/4 tsp cayenne powder or to taste
  • 1/4 cup cooked chickpeas
  • 2 Tbsp cashews (optional)
  • 1 tsp oil
  • 1 15 oz 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 finely chopped cilantro
  • 1/4 tsp salt
  • 1/4 tsp cayenne or to taste
  • 1/4 tsp garam masala
  • cumin powder as needed
  • oil as needed
  • 2 Poblano peppers
  • cilantro, paprika and lemon juice for garnish
PREP
20M
SODIUM
1357MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.