Preheat the oven to 400 degrees while you line a baking sheet with parchment paper.
Add the tomato sauce ingredients to a food processor; pulse until a smooth puree forms. Remove 2 tablespoons of the sauce and set to the side.
Take the 2 tablespoons of the tomato sauce and mix into the mashed 1 1/4 cup of chickpeas. Add the salt, cayenne, garam masala, and cilantro, then mix well.
Slice the poblano's in half and remove the ribs and seeds. Fill the pepper's with the mashed chickpea mixture then sprinkle with cumin on top of each half.
Bake for 20 minutes or until the pepper's start to brown on the edges.
Heat a saute pan over medium heat. Pour the tomato sauce into the pan and bring to a boil. Reduce the heat and cook for another 5 to 6 minutes or until sauce thickens.
Once cooked; plate the pepper's and drizzle generously with the heated tomato sauce. Garnish with lemon slices, and serve with cilantro-lime brown rice. Enjoy!