Slice the tops off the peppers and reserve. Scrape out all the seeds and core. Stuff the peppers and top with the reserved lids.

Place in an oiled baking dish, just large enough to take them upright. Moisten with olive oil and bake at 190ºC for 45 minutes or until the peppers start to wrinkle and blister, and are tender. Serve still warm.

To make the stuffing: Gently cook the onion in the hot oil until softened. Stir in the garlic and spices, then add the meat and stir around until it changes colour.

Add the parsley, tomatoes and some seasoning. Cook very gently, covered, for about half an hour or until tender. Mix with pasta and chickpeas, and check seasoning.