Chickpeas and Amaranth Stuffed Bell Peppers

This nutritious and unique Indian recipe as it is filled with protein-rich chickpeas, nutrient-packed amaranth, and flavorful spices, this dish is both satisfying and wholesome.

INGREDIENTS
1 cup boiled chickpeas (chana)
1 medium-sized beetroot, grated
1 small onion, finely chopped
2-3 green chilies, finely chopped (adjust to taste)
1/4 cup chopped cilantro (coriander leaves)
1 teaspoon ginger paste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
1 tablespoon besan (gram flour) for binding
1-teaspoon oil for roasting

INSTRUCTIONS 

•       Drain and rinse the boiled chickpeas. Mash them well in a mixing bowl.
  ·       Add grated beetroot, chopped onion, green chilies, cilantro, ginger paste, cumin powder, coriander powder, garam masala, and salt to the mashed chickpeas.
  ·        Sprinkle besan (gram flour) over the mixture to help bind it together and mix well until everything is combined and holds its shape.
  ·        Then, divide the mixture into small portions and shape them into flat round patties (tikkis).
  ·        Place the tikkis in an air fryer and cook until golden brown and crispy on both sides.
  ·        Serve the Chickpea and Beetroot Tikkis with mint chutney or yogurt dip for a healthy and delicious snack.
  

NUTRITIONAL BENEFITS
Lentil and Amaranth Stuffed Bell Peppers provide essential vitamins A and C, with bell peppers contributing over 100% of daily vitamin C needs for immune health, while amaranth and lentils offer folate for cell function and iron for energy production and blood health.

CALORIE COUNT
Calories: ~200 kcal
Protein: ~8g
Carbohydrates: ~30g
Dietary Fiber: ~7g
Fat: ~6g