Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce. Vegan Glutenfree Recipe

Tomato Sauce

• 2 tomato 1.5 cups chopped, medium
• 1/2 red bell pepper I used jarred, roasted
• 1/4 cup water
• 2 cloves garlic
• 1/2 inch ginger knob of
• 1/2 tsp smoked paprika
• 1/2 tsp garam masala or chana masala spice blend or spice blend of choice
• 1/2 tsp turmeric powder
• 1/4 tsp salt or to taste
• 1/4 tsp cayenne powder or to taste
• 1/4 cup chickpeas cooked
• 2 Tbsp cashews optional
• 1 tsp neutral cooking oil generic cooking oil

Stuffing

• 1 15 oz chickpeas divided. Use 1/4 cup in the sauce above, can or 1.5 cups cooked
• 2 - 3 Tbsp tomato sauce from above
• 1/4 cup cilantro finely chopped
• 1/4 tsp salt
• 1/4 tsp cayenne powder or to taste
• 1/4 tsp garam masala
• cumin powder as needed
• oil as needed
• 2 poblano pepper
• cilantro for garnish
• paprika
• lemon juice