Quinoa and Chickpea-Stuffed Peppers - Main Course Recipe
Quinoa and Chickpea-Stuffed Peppers
Very popular in Mediterranean cuisine, our dried figs are just as good in savoury dishes as they are in sweet ones! They're a great way to add unique depth and flavour to your favourite tagine, couscous or curry recipes. In these peppers, the figs are chopped up and thrown into the stuffing. As soon as they begin to cook, the figs become tender and add a delicious sweetness to the dish. Our dried figs are full of fibre and many other nutrients. They also make a great snack on the go. They're fantastic in muffins, cookies and even in smoothies! If figs aren't your favourite, switch them for dried apricots or Medjool dates.
1 cup PRANA organic white quinoa, rinsed
1 tbsp olive oil
2 small yellow onions, chopped
1 can (400 g) chickpeas, drained and rinsed
4 PRANA organic figs, sliced
1 tsp organic fair trade ground cumin
4 red, orange or yellow peppers, cut in halves and seeded
sea salt and ground pepper, to taste
sprigs parsley, to garnish
tahini sauce, to garnish
Put the quinoa and 1 1/2 cups of water in a saucepan. Bring to a boil, lower heat, cover and cook for about 12 minutes. The water should be evaporated and the quinoa soft. Drain any excess water then transfer to a bowl.
In a frying pan, heat a drizzle of olive oil, add the onion and brown for 3 to 4 minutes over medium heat. Add the chickpeas, figs and cumin, and cook for 5 minutes. Season with salt and pepper and transfer to the bowl with the quinoa.
Preheat the oven to 350°F (180°C).
Stuff the pepper halves with the mixture and place on a baking dish. Place in oven and bake for 30 to 35 minutes.
Remove peppers from oven and let cool slightly.
Garnish with chopped parsley and drizzle with tahini sauce.