Today, I will share with you a new way to cook chickpeas that I learned from my grandmother. This recipe combines the goodness of chickpeas with the vibrant flavors of bell peppers, making it a delicious and easy-to-make dish. Follow my step-by-step instructions to create a meal that’s both nutritious and satisfying.
Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 65 minutes
Ingredients
- 7-8 bell peppers
- Olive oil
- Salt, to taste
- Black pepper, to taste
- 1 onion
- 3 garlic cloves
- 1 tbsp dried Italian herbs
- 7oz (190g) wild rice (or any rice of your choice)
- 17oz (500ml) vegetable stock
- 15oz (240g) can chickpeas, rinsed and drained
- 1oz (30g) sun-dried tomatoes
- Chopped parsley
- Tahini dressing or sauce of your choice
Instructions
- Prepare the Bell Peppers:
- Cut off the tops of the bell peppers and remove the stems and seeds.
- Place the bell peppers on a baking dish or oven-safe pan.
- Season the Peppers:
- Spray or drizzle the bell peppers with oil.
- Season with salt and black pepper.
- Cook the Onions and Garlic:
- Chop the onion.
- Heat a lightly oiled pan over medium heat and cook the onion for 3 minutes.
- Mince the garlic cloves and add them to the pan. Cook for an additional 2 minutes over low heat.
- Prepare the Rice:
- Rinse the rice with water.
- Add the rinsed and drained rice to the pan with the onions and garlic. Mix well.
- Stir in the vegetable stock and cook over medium heat for 15 minutes. Note: The rice will be half-cooked, which is fine as it will fully cook later in the oven.
- Combine Ingredients:
- Add the chickpeas and sun-dried tomatoes to the pan. Mix well.
- Stir in the chopped parsley.
- Fill the Peppers:
- Fill each bell pepper with the chickpea and rice mixture.
- Bake:
- Cover the filled peppers with wet parchment paper.
- Bake in the preheated oven at 350°F (180°C) for 30 minutes.
- Serve:
- Serve the stuffed bell peppers with tahini dressing or a sauce of your choice.
Serving Suggestions
These stuffed bell peppers are perfect as a main dish or a side. Pair them with a fresh green salad or some crusty bread for a complete meal.
Cooking Tips
- Feel free to add your favorite herbs to customize the flavor.
- Use any type of rice you prefer or have on hand.
- For an extra kick, add some chili flakes or hot sauce to the chickpea and rice mixture.
Nutritional Benefits
This dish is packed with protein from the chickpeas and fiber from the vegetables and rice. It’s a well-balanced meal that’s both filling and nutritious.
Dietary Information
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and common ingredients make this recipe accessible for everyone.
- Healthy and Nutritious: Packed with protein, fiber, and vitamins, this dish is a wholesome meal.
- Family Favorite: The flavorful combination of chickpeas and bell peppers is sure to be a hit with everyone.
Conclusion
This Chickpeas with Bell Peppers recipe, inspired by my grandmother, is a delightful and easy-to-make dish that you’ll love. It’s perfect for a nutritious meal and is sure to become a family favorite. Enjoy cooking and bon appétit!