Stuffed sweet pointed peppers with spitskola salad

Preheat the oven to 200 ° C.

Drain the chickpeas and rinse under cold running water.

Slice the coriander and squeeze out the lemon. Put the chickpeas, coriander, ras el hanout, olive oil and the juice of ½ lemon in a bowl.

Season with salt and pepper.

Stamp with the puree pestle into a coarse puree (or prak with a fork).

Halve the pointed peppers in the length and remove the seeds, let the stemset sit.

Fill the peppers with the chickpea mixture and place them on a griddle covered with parchment paper. Bake for about 25 minutes in the middle of the oven.

Meanwhile cut the leaves of the fresh mint fine and chop the cranberry mix roughly. Mix the oil, 4 tbsp lemon juice, the mint, cranberry mix and cabbage to salad.

Season with (freshly ground) pepper and possibly salt. Serve with the stuffed pointed peppers.