Chickpea and Potato Stuffed Poblano Peppers
Indian-spiced vegan sausage and potatoes add a twist to stuffed poblano chiles. Try this delicious vegan recipe tonight!
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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
- freshly ground black pepper
- 4 large fresh poblano chile peppers (see tip in recipe intro)
- 1 lime, cut into wedges
- Fresh cilantro, for garnish (optional)
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