| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
45 minutes |
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 2 (15.5-ounce) cans chickpeas, drained
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ cup plus 2 tablespoons chopped curly parsley
- 4 bell peppers, halved lengthwise, seeds and ribs removed
- ¼ cup finely chopped tomatoes
- ¼ cup finely chopped cucumbers
- Juice of ½ lemon
- Tahini, for serving
Instructions
- Preheat oven to 400°F (200°C). In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and garlic, season with salt and pepper, and cook until softened, about 5 minutes. Transfer to a bowl.
- Add chickpeas, cumin, coriander, ¼ cup parsley, and 1 tablespoon olive oil to the bowl; season with salt and pepper and toss to combine.
- Arrange bell pepper halves in a baking dish and fill each with the chickpea mixture. Roast until peppers are tender, about 30 minutes.
- Meanwhile, in a small bowl, toss tomatoes and cucumbers with lemon juice, the remaining parsley, and 1 tablespoon olive oil.
- Serve the roasted peppers topped with the tomato-cucumber salad and a drizzle of tahini.
Notes
- For added flavor, mix a spoonful of tahini into the chickpea filling before roasting.
- Serve with warm pita bread or couscous to make it a full meal.
- Leftovers store well in the fridge for up to 3 days; reheat in the oven for best texture.