Chickpea-Stuffed Peppers - Vegan xp

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* Exported from MasterCook *

 

Chickpea-Stuffed Peppers - Vegan

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1 small onion -- finely chopped

4 large handfuls spinach -- torn into small pieces and washed

1 teaspoon mild curry powder (commercially-bought is fine)

2 cloves garlic -- finely chopped

8 tablespoons canned chopped tomatoes -- (1/2 cup) including juice

2 tablespoons tomato or 'Italian vegetable' puree

2 ounces wholemeal breadcrumbs (roughly equivalent to 2 x

1cm-thick slices)

1 can chickpeas (garbanzo beans) -- (14oz) drained and roughly

hand-chopped

4 tablespoons chopped roasted (sweet bell) peppers (optional)

3 medium peppers -- halved and hollowed out for stuffing

 

Heat a wide heavy-based frying pan over medium heat. Add the oil and heat for 10

seconds or so, then add the onion and fry, stirring occasionally, until

well-softened. Tip in the damp spinach, sprinkle over the curry powder, raise

the heat and stir, toss and fry until the liquid has mostly cooked out of the

spinach and it is collapsed but still moist. Transfer to a large bowl.

 

Add the garlic, tomatoes, vegetable or tomato puree, breadcrumbs, chickpeas and

peppers. Season with salt and black pepper and mix well; it should be reasonably

moist but not dripping. Stuff the filling firmly into the pepper halves,

mounding up on top.

 

Bake in a low-sided dish at 400F for about an hour, turning the dish around

once and lowering the heat towards the end if the peppers are getting too

brownded. This length of time makes the peppers deliciously soft - if you like

them firmer, reduce the time.

 

Serves 3 as a main dish, 6 as a starter

 

Kate's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/

 

S(Formatted by Chupa Babi):

" 041005 "

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Per Serving (excluding unknown items): 253 Calories; 10g Fat (33.0% calories

from fat); 8g Protein; 39g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

106mg Sodium. Exchanges: 6 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0