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Before you jump to Stuffed Capsicum with Garbanzo beans recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not that tough. A lot of it really is basically making use of common sense.

We hope you got benefit from reading it, now let’s go back to stuffed capsicum with garbanzo beans recipe. To cook stuffed capsicum with garbanzo beans you need 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Stuffed Capsicum with Garbanzo beans:

1. You need 1 cup Kabuli Chana
2. Take 1 large Onion finely chopped
3. Get 1 inch piece ginger
4. Use 3-4 pods garlic
5. You need 2 green chillies
6. You need 1/3 cup mutter(optional)
7. Take 1 spring Curry leaves(optional)
8. Use 3 tbsp Oil
9. Use 1 tsp garam masala powder
10. Take 1/2 tsp jeera powder
11. You need 1/2 tsp amchur powder
12. Prepare As per taste Salt
13. Use 1 bunch Dhania leaves

Steps to make Stuffed Capsicum with Garbanzo beans:

1. Soak the Kabuli Chana overnight. Pressure cook them with 3 cups water and salt. Drain the water completely. Mash it well after cooling.
2. Clean cut and deseed the capsicums as in the picture below. Set them in a microwave safe bowl and brush them with some oil. If you have microwave+grill option in your oven use it to cook the capsicums for 4 minutes. If that option is not available microwave and then grill each for 3 minutes separately.
3. Heat oil in a pan, add jeera. When it splutters add chopped onions, ginger garlic paste and green chillies. Add the mutter which is optional, I added as my son likes it.
4. Once the onions turn translucent, add the mashed garbanzo. Add jeera powder, amchur powder, garam masala, chilli powder and salt as per taste. Add dhania leaves and remove on a plate for cooling.
5. Stuff the filling into the capsicums. Heat oil in a flat pan. Place the capsicums in the oil. Mix some salt and chilli powder in water and pour it on the capsicums. Otherwise the capsicums will taste bland. Keep turning the capsicums in between so that they are cooked from all sides.
6. Alternatively you can also grill the stuffed capsicums in a microwave. Arrange them in a microwave safe bowl, add salt and Chilli powder mixed water in top. You can grill only the capsicums or add the remaining stuffing around it in the same bowl and grill.
7. Garnish with chopped coriander leaves and serve 😋

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