Vegan Stuffed Zucchini

Cut the zucchini in half lengthwise and scoop out about two-thirds of the flesh leaving a half-inch border. 2. Chop the scooped-out zucchini flesh and set aside. 3. Heat oil in a skillet over medium heat and saute the onion about 4 minutes. 4. Add the garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk; cover and cook about 10 minutes, stirring occasionally. 5. Meanwhile, prepare the vegan cheese sauce and preheat the oven to 410 degrees F (210 C). 6. Add the chickpeas to the skillet, cook a few more minutes, and adjust seasoning. 7. Stuff each zucchini half with the chickpea mixture. 8. Top with vegan cheese and bake 20-25 minutes; garnish with fresh herbs.