In a blender, add all the ingredients under tomato sauce and blend to a smooth puree.

Take about 2 Tbsp of the tomato mixture and mix in the 1.25 cups of chickpeas. Add salt, cayenne, garam masala, cilantro and mash and mix. Taste and adjust salt and spice.

Slice the poblanos or other peppers. Remove seeds.

Fill the peppers with the chickpeas. Sprinkle a little cumin powder on top.

for a crunchier filling. Add in a little breadcrumbs to the chickpea mixture.

Spray or brush the peppers with oil.

Bake at pre-heated 400 degrees F / 200ºc for 20 minutes or until the peppers start browning on the the edges. Bake time depends on the peppers used.

Meanwhile, In a pan, add a tsp of oil and heat on medium.

Add the tomato puree and bring to a boil. 3-4 minutes.

Lower the heat to low-medium and cook for another 6-7 minutes or until the sauce thickens slightly. Taste and adjust salt and spice.

Serve the peppers with a generous drizzle of the tomato sauce and a sprinkle of sweet paprika, cilantro and lemon juice.