Packed with plant-based flavour, these courgette boats make the perfect snack, dinner or party food!
Cut the courgette in half (see picture), scoop out the majority of the insides, chop the scooped out courgette and place in a bowl.
Heat the oil in a pan over a medium heat, saute the onions for 5 minutes, add the garlic, bell pepper, the chopped courgette insides, soy sauce, vinegar, puree, hot sauce, milk and the spices, mix and leave to cook for 10 minutes while stirring occasionally.
Preheat the oven to 210C, line a baking tray with baking paper, tip the chickpeas into the pan to cook. Season with salt and pepper to taste.
Stuff each courgette slice with the mixture, sprinkle vegan cheese on top and bake in the oven for 20 to 25 minutes.