CHICKPEA, RED PEPPER, EGG & FETA HASH
Kick-start your day with our vegetarian chickpea, red pepper, egg and feta hash. This brilliant breakfast is easy to make and delivers two of your 5-a-day
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan. Cook the onion for 12-15 mins until starting to caramelise. Add the chickpeas, cumin and peppers and season well, then cook for a few mins until hot throughout.
- Create spaces in the pan for each of the eggs. Crack the eggs into the pan, then cover and cook for 2-3 mins, or until the eggs are done to your liking. Scatter over the feta, lemon zest and mint. Serve alongside the flatbreads, if you like.
Nutrition Facts : Calories 441 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.8 milligram of sodium
CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
Provided by Melissa Clark
Categories dinner, weeknight, grains and rice, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
- In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
- On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
- Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
- While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
- Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.
STUFFED BELL PEPPERS
Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired.
Provided by KDCG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205 degrees C).
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g
CHICKPEA STUFFED BELL PEPPERS
Make and share this Chickpea Stuffed Bell Peppers recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h15m
Yield 3-6 serving(s)
Number Of Ingredients 11
Steps:
- 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 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 browned. This length of time makes the peppers deliciously soft - if you like them firmer, reduce the time.
Nutrition Facts : Calories 309, Fat 6, SaturatedFat 0.9, Sodium 551.3, Carbohydrate 54.9, Fiber 10.1, Sugar 6.4, Protein 11.2
STUFFED/BAKED BELL PEPPERS WITH CHICKPEA MASH, EGGS AND HARISSA RECIPE
Provided by dtrumble
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 425°F. Line a baking sheet with aluminum foil (or coat pan with cooking spray). 2. Slice a lengthwise piece off each pepper so stem and bottom remain intact; reserve cut pieces of pepper. Carefully scoop out membrane and seeds from peppers (use a melon baller if you have one) and set on prepared pan, cut-side up. Loosely cover peppers with aluminum foil; bake 15 minutes. 3. Meanwhile, dice reserved pepper pieces. Coat a large nonstick skillet with cooking spray; warm over medium-low heat. Add diced pepper, onion, 1/2 tsp salt and 1/4 tsp black pepper to skillet; saute until tender, 5-10 minutes. Add turmeric, garlic powder, cumin and cinnamon; toss to combine and heat for 30 seconds. Add spinach and chickpeas; toss to combine and remove from heat. 4. Remove peppers from oven. Reduce heat to 375°F. Divide chickpea mixture evenly among peppers; crack an egg onto each pepper, and sprinkle with salt and black pepper. Bake, uncovered, until egg whites set completely, about 20 minutes. Serve sprinkled with chives (or cilantro); spoon harissa over top. 5. Serving size: 1 stuffed pepper
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BELL PEPPERS WITH CHICKPEA MASH, EGGS & HARISSA
From weightwatchers.com
Cuisine AfricanCategory DinnerServings 6Total Time 57 mins
- Slice lengthwise piece off each bell pepper, leaving stem and bottom intact, creating a boat shape from each; reserve cut pieces of bell pepper. Carefully scoop out membrane and seeds from peppers with melon baller or teaspoon. Set bell peppers on prepared pan, cut side up. Loosely cover with foil; bake 15 minutes
- Meanwhile, dice reserved bell pepper pieces. Spray large skillet with nonstick spray and place over medium-low heat. Add diced bell peppers, onion, ½ teaspoon salt, and ¼ teaspoon black pepper; cook, stirring frequently, until tender, about 7 minutes. Add turmeric, garlic powder, cumin, and cinnamon and toss to combine. Add spinach and chickpeas; toss to combine and remove from heat.
- Remove bell peppers from oven and reduce heat to 375°F. Place peppers in baking dish. Divide chickpea mixture evenly among peppers; crack 1 egg onto each pepper and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon black pepper. Bake, uncovered, until egg whites are set, about 20 minutes. Sprinkle with chives and spoon harissa paste over top.
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