The flavors and textures in this dish are sublime. I made this for the first time when my husband and I were doing Veganuary, and I left out the Feta cheese. This dish lends itself well to substitutions, and you could easily cut up some grilled chicken instead of chickpeas.
4 long red peppers, halved lengthwise
1 x 280 ml jar of artichokes coarsely chopped; save 2 T of the oil
200 grams of feta cheese, crumbled
50 grams pine nuts400 ml can of chickpeas, drained and rinsed
25 gram fresh flat-leaf parsley, finely chopped
½ preserved lemon, coarsely chopped *
1 tablespoon olive oil
Preheat the oven to 200 C (fan) or 425 F.
Rub the peppers with some of the oil from the artichokes and sprinkle with salt and pepper. Arrange the halved peppers in a roasting tin/dish.
In a medium mixing bowl, combine chickpeas, artichokes, feta cheese, pine nuts, parsley, and lemon. Stuff each the mixture into each of the halved peppers.
Drizzle olive oil over the stuffed peppers, and transfer the dish to the oven and cook for 30-35 minutes until the peppers have softened and slightly charred around the edges and the topping is crisp and golden.
Serve warm with a green salad and crusty bread.
*I love a preserved lemon, but if you don’t have it or you don’t like it, take the zest and juice one full lemon instead.