I was lacking cooking inspiration the other day so ended up browsing the web for ideas. I bumped into this really cool blog, weirdcombinations, and got my groove back. What caught my attention was a recipe for rice-stuffed peppers and another one for a salt codfish dish. It turned out I had all the ingredients available at home, plus, even better than them, a whole lot of freshly cooked chickpeas! 😉

black hummus and saffron rice-stuffed poblano and sweet bell peppers with salt cod topping

So, back to reality. This dish is more about re-arranging things in new ways, thus making you feel you are having something surprisingly novel, yet comfortably familiar. I made this for Steven and Juanita recently. We all loved it.

black hummus and saffron rice-stuffed poblano and sweet bell peppers with salt cod topping

for the black hummus:

2 cup cooked chickpeas plus some of the juices
4 cloves garlic
kosher salt if needed
Freshly ground black pepper
½ cup pitted Kalamata olives
1/3 cup extra virgin olive oil

To prepare the black hummus, add all the above ingredients into the food processor and process to make a smooth paste.

Make full recipe for poblano and red bell peppers stuffed with saffron rice, found here. Stuff peppers with some black hummus followed by the rice. Then bake as directed in the master recipe.

Make half-recipe for the salt cod portion of salt cod with chickpea puree on Texas toast, found here. Hold the chickpeas and the toast.

To serve, place peppers on a dish then top with salt cod. Voilá!