Stuffed Peppers with thymey chickpea flour

It's probably one of my favourite indian vegetarian dishes. It's best just to be nibbled like this, with a tangy salad, with a dip, or a sauce. It is amazing in any form. My mum has always used big green chillies/peppers for this recipe, which are, of course, authentic to this recipe, and they taste absolutely divine. She has always grown her own vegetables, and she only used to buy those that she couldn't grow herself. So we have grown up eating home-grown vegetables and herbs during most of our childhood. I miss that part of my life.

I love to savour these with some rice and lentils (daal-chawal). I think that's one of the combinations that always bring back good memories :)

Speaking of growing your own vegetables, the peppers you see in the pictures are my own home-grown peppers, which I am quite excited about and quite proud to show off.. I always try to use and buy organic stuff, as much as I can afford, and use them in my recipes. All the ingredients in this recipe are easily available in the market and there is nothing too fancy going on here... but these little bites look fancy, don't they?!

I hope you all enjoy the recipe, and as always I have loaded this post with loads of pictures! 

Have a lovely day folks Xx

Stuffed Peppers with Thymey Chickpea flour

Serves 2-3 people
Total time, including prep: 25 - 30 minutes


3 tablespoons of chickpea flour
4 medium-sized orange snack peppers, washed and dried
1 teaspoon roasted sesame
1/4 teaspoon Cayenne Pepper powder
Salt to taste
4-5 tablespoons olive oil
1 teaspoon fresh thyme leaves
1 fresh lime, cut in half
a few toasted Almonds, coarsley crushed
A small bowl of fresh Watercress leaves

Preparation method

Mix the chickpea flour, sesame seeds, salt, cayenne pepper powder, thyme and 1 teaspoon of olive oil, together. Now heat a small flat pan and cook this chickpea flour mixture on a low-medium heat until it gives a nice aroma and becomes slightly golden. Keep stirring so that the mixture doesn't get burnt. It shouldn't take more than 4-5 minutes. Take it off the heat and transfer it in a bowl.

Once done, add about 3 tablespoons of oil to it and mix well. I use my fingers to mix this. Make sure there are no lumps left. Add the juice of half a lime and mix again. The stuffing is ready!

Next, slit the peppers length-wise on one side. Take a pepper in your hand and fill the stuffing tighly. You may use your hand, or a small spoon, to fill the stuffing. I prefer using my hands for this.

Once done, heat 2 tablespoons of oil in a flat pan on a medium heat, place the stuffed peppers in the pan and cover them with a lid. Cook for 2 minutes, then remove the lid, turn over all the peppers so they get cooked evenly. Cover the pan again and cook for a further 1-2 minutes.

Please don't heat these for too, long as we want the crunch to remain in the peppers ,and we don't want to loose their juiciness. The peppers will be very moist and will taste great with a little dry stuffing.

If you have some Chickpea flour mixture left over, after stuffing it in the peppers, you may cook it in a pan for a further 2-3 minutes and have it, as is, by adding a little lemon juice and serving it with some vegetables :)


Now place the WARM and tangy peppers on a bed of watercress, sprinkle some more lime juice and shower these peppers with some coarsley-crushed toasted almonds. Garnish with some fresh coriander leaves, if you want.

You may serve these as a side with any of your main course, or just devour them on their own, or have them in sandwich made with toasted multigrain bread. Yum.



You may adjust the lime juice, sesame seeds, cayenne pepper according to your taste and you may also try this recipe with your choice of pepper :)