Chickpea and Potato Stuffed Poblano Peppers - Forks Over Knives

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)