Quinoa and chickpea-stuffed peppers

Prep Time 25 minutes
Cook Time 35 minutes
Servings 4 servings
Very popular in Mediterranean cuisine, our dried figs are just as good in savory dishes as they are in sweet ones! They're a great way to add a unique depth and flavour to your favorite tagine, couscous or curry recipes. In this recipe for stuffed peppers, they're chopped and added to the filling. As soon as these stuffed peppers start cooking, they become super soft and add a delicious sweet, caramelized taste to the dish. Juicy and tender, our dried figs are full of fibre and other nutrients, and also make a great snack on the go. They're also fantastic in muffins, cookies, and even in smoothies! If figs aren't your favorite, switch them out in this recipe in favour of our dried apricots or Medjool dates.

How it's made


  • 1 cup of rinsed
  • 1 tablespoon of olive oil
  • 2 small yellow onions, chopped
  • 1 400g can of chickpeas, rinsed and drained
  • 4 , cut into slices
  • 1 teaspoon of
  • 4 red, orange or yellow peppers, cut in 2 with seeds removed
  • Sea salt and ground pepper
  • A few sprigs of parsley for garnish


  1. Put the quinoa and 1 1/2 cups of water in a saucepan. Bring to a boil, lower heat, cover and cook for about 12 minutes. The water should be evaporated and the quinoa should be soft.
  2. Transfer the quinoa to a bowl. In a frying pan, heat a drizzle of olive oil, add the onion, and brown for 3 to 4 minutes over medium heat. Add the chickpeas, dried figs and cumin and cook for 5 minutes. Season with salt and pepper and transfer to the bowl with the quinoa.
  3. Preheat the oven to 350°F. Stuff the pepper halves with the quinoa-chickpea mix and transfer to a booking sheet. Cook for 30 to 35 minutes.
  4. While the peppers are baking, prepare the tahini sauce. Let the stuffed peppers cool a bit and sprinkle with chopped parsley. Drizzle with tahini sauce and serve.

Garlic-tahini sauce


  • 1 cup of tahini (sesame paste)
  • 7 tablespoons of water
  • 4 tablespoons of lemon juice
  • 1 clove of garlic, minced
  • Sea salt and ground pepper
  • 1 tablespoon of extra virgin olive oil


  1. Pour the tahini in a bowl. Add the water and mix with a whisk. At first, the tahini will harden as it absorbs the water, but keep mixing until it becomes smooth. Add the lemon juice, olive oil, minced garlic, and salt and pepper. Mix well.
  2. The sauce will keep for 4 to 5 days in the refrigerator. Add a little water if it becomes too thick.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


Delicious! Written By: Mdnf
This was delicious!

I used dates instead of figs and I flavored the quinoa with vegetable stock when I was cooking it.

Thanks for the recipe!