Masala chickpea stuffed peppers
Curries With Bumbi · ♥ 898 likes · 123.9K views · 8 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 can chickpeas
Discard the canning water and rinse the chickpeas under the tap; mash them well or leave them coarse.
- ½ cup bharwa masala
- 1 tbsp oil
- cilantro
- Italian sweet peppers
Mix in about half a cup of the masala, a tablespoon of oil and chopped cilantro; taste and add more masala a tablespoon at a time if bland.
Take the seeds out of the peppers and stuff in as much filling as possible.
Seeding and stuffing the peppers
Variation: stuff a pepper with masala alone, mixed with a little oil, when the chickpea filling runs out.
- 3 tbsp oil
Heat three tablespoons of oil in a pot over medium heat, lower to low, and add the cumin, nigella and sesame seeds.
Cooking the peppers covered
Add the peppers and cover over medium to low heat; after three to four minutes give a very gentle stir.
- ¼ tsp cumin seeds
- ¼ tsp nigella seeds
- ¼ tsp sesame seeds
- ¼ tsp salt
- 1 tsp bharwa masala
Add the salt and a teaspoon of the masala, cover and keep on low four minutes.
Stir gently, cover and cook on low another three to four minutes; check with a paring knife or a fork.