- 2 large red bell peppers
- 2 teaspoons olive oil
- 4 minced garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 and 1/3 cups drained canned chickpeas
- 3/4 cup vegetable broth
- 1/3 cup uncooked couscous
- 1/2 cup crumbled Veg Cuisine Mediterranean Herb feta
- 2 tablespoons chopped fresh mint, divided
- 2 tablespoons mango chutney*
2. Heat the olive oil in a saucepan over medium heat. Add the garlic; saute for 2 minutes. Add the cumin, turmeric, and cinnamon; saute for 30 seconds.
3. Stir in the chickpeas and broth, and bring to a boil.
4. Add the couscous. Remove the pan from heat, cover, and let stand for 5 minutes. The liquid should be absorbed.
5. Stir in 6 tablespoons of the feta, and 1 tablespoon mint. Divide the couscous mixture evenly among the 4 bell pepper halves.
6. Top each half with an additional 1 and 1/2 teaspoons feta, 3/4 teaspoon mint, and 1 and 1/2 teaspoons chutney.
*The spiciness of your chutney is up to you, but I recommend medium or hot chutney, not mild, in this case. A good vegan brand to try is Geeta's.
2 servings (2 pepper halves), Calories 460
There's a whole host of flavors going on here, making this dish a delight all around. Honestly the chickpea mixture is so good that you can nix the bell pepper container if you want something simpler, with beautiful spices, fresh mint, salty chickpeas and feta, and the sweetness and heat of the mango chutney on top. I worried the garlic flavor would be too strong, but it blends in nicely under the chickpeas and couscous. The bell pepper was a tender, lightly-sweet addition, but I think I would like this even better in a hollowed out eggplant.