Ingredients:
1/4 cup water
1 14 oz can chickpeas, drained and rinsed
1/4 cup cashews
1 tsp minced garlic
1 tsp. olive oil
2 tbsp. fresh parsley
1 tbsp. lemon juice
1 tsp. ground cumin
2 tsp. red pepper flakes
1/2 tsp. cayenne
1 handful spinach, chopped
1/4 cup red onion, diced
salt and pepper to taste
2 bell peppers, sliced horizontal
2 tbsp crumbled feta (optional)
Directions:
1. Preheat oven to 400 degrees,
2. In food processor, blend cashews. Add in chickpeas and give a rough blend.
3. Add water, garlic, olive oil, parsley, and spices. Blend together.
4. Using a spatula, fold in the red onion and spinach. Spoon mixture into pepper halves.
5. Bake in oven for approximately 30 mins. With 10 minutes remaining, sprinkle feta on top.
Delicious paired with a greek salad: romaine/ butter lettuce/ spinach topped with tomato, cucumber, olives, artichoke hearts, red onion, feta, and olive oil and red wine vinegar dressing.
1/4 cup water
1 14 oz can chickpeas, drained and rinsed
1/4 cup cashews
1 tsp minced garlic
1 tsp. olive oil
2 tbsp. fresh parsley
1 tbsp. lemon juice
1 tsp. ground cumin
2 tsp. red pepper flakes
1/2 tsp. cayenne
1 handful spinach, chopped
1/4 cup red onion, diced
salt and pepper to taste
2 bell peppers, sliced horizontal
2 tbsp crumbled feta (optional)
Directions:
1. Preheat oven to 400 degrees,
2. In food processor, blend cashews. Add in chickpeas and give a rough blend.
3. Add water, garlic, olive oil, parsley, and spices. Blend together.
4. Using a spatula, fold in the red onion and spinach. Spoon mixture into pepper halves.
5. Bake in oven for approximately 30 mins. With 10 minutes remaining, sprinkle feta on top.
Delicious paired with a greek salad: romaine/ butter lettuce/ spinach topped with tomato, cucumber, olives, artichoke hearts, red onion, feta, and olive oil and red wine vinegar dressing.