Chickpea and Potato–Stuffed Poblano Peppers

Name: Chickpea and Potato–Stuffed Poblano Peppers
Ingredients: 4 oz. cremini mushrooms, sliced (1½ cups); 2 to 3 teaspoons ground turmeric; 1 tsp. ground cumin; 2 cloves garlic, minced; ¼ teaspoon ground coriander; ⅛ teaspoon cayenne pepper; 1 15-oz. can no-salt-added garbanzo beans (chickpeas), rinsed and drained; ¼ cup toasted almonds; 2 cups chopped yellow potatoes (about 12 oz.); 1 small onion, chopped (½ cup); ¼ cup chopped fresh cilantro; Sea salt and freshly ground black pepper, to taste; 4 large fresh poblano chile peppers (see tip in recipe intro); 1 lime, cut into wedges; Fresh cilantro, for garnish (optional)

"Indian-spiced chickpea “sausage” and potatoes add a twist to stuffed poblano chiles. Try this delicious vegan recipe tonight!..."

INGREDIENTS

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4 oz. cremini mushrooms, sliced (1½ cups)

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2 to 3 teaspoons ground turmeric

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1 tsp. ground cumin

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2 cloves garlic, minced

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¼ teaspoon ground coriander

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⅛ teaspoon cayenne pepper

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1 15-oz. can no-salt-added garbanzo beans (chickpeas), rinsed and drained

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¼ cup toasted almonds

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2 cups chopped yellow potatoes (about 12 oz.)

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1 small onion, chopped (½ cup)

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¼ cup chopped fresh cilantro

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Sea salt and freshly ground black pepper, to taste

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4 large fresh poblano chile peppers (see tip in recipe intro)

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1 lime, cut into wedges

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Fresh cilantro, for garnish (optional)

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