Stuffed Capsicums with Cumin Potatoes

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Preparation info
  • Serves:

    4–6

    as a side
    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
Easy Vegan

By Sue Quinn

Published 2015

  • About

These capsicums have bags of flavour thanks to the delicious combination of herbs and spices. The pomegranate molasses adds extra depth of flavour.

Ingredients

  • 2 teaspoons black onion seeds
  • 1 tablespoon pomegranate molasses
  • 3

Method

Toast the onion seeds in a dry frying pan until fragrant, about 2 minutes. Set aside.

In a small bowl, whisk together the pomegranate molasses and 3 tablespoons water. Set aside.

Heat the oil in a large frying pan over a medium–high heat and add the potatoes. Cook, constantly turning