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SUSU143
Stuffed sweet pointed peppers with spitskola salad
Pointed peppers with a spicy filling of chickpeas and coriander
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Drain the chickpeas and rinse under cold running water.
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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.
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Season with salt and pepper.
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Stamp with the puree pestle into a coarse puree (or prak with a fork).
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Halve the pointed peppers in the length and remove the seeds, let the stemset sit.
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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.
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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.
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Season with (freshly ground) pepper and possibly salt. Serve with the stuffed pointed peppers.
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Nutrition
615Calories
Sodium17% DV400mg
Fat62% DV40g
Protein34% DV17g
Carbs13% DV38g
Fiber68% DV17g
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