Herby Chickpea Stuffed Capsicums

• Meanwhile, cut potato into wedges. • Place wedges on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

• Finely chop garlic. Thinly slice brown onion. Thinly slice tomato into wedges. Drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add half the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste with salt and pepper.

• When capsicums have 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. Cook onion and chickpeas until tender, 3-4 minutes. • Reduce heat to medium-high, then add tomato & herb seasoning, tomato paste and the remaining garlic and cook until fragrant, 1-2 minutes. • Stir in the water, brown sugar and butter and simmer until slightly thickened, 1-2 minutes. Season to taste.

• Once capsicums are done, remove tray from oven. Spoon some chickpea mixture into capsicums. • Crumble over fetta cubes and bake until golden, 5-7 minutes.