Mediterranean Chickpea & Potato Stuffed Tomatoes

Roasted tomatoes filled with a savory mixture of chickpeas, potatoes, Mediterranean herbs and spices, and sun-dried tomatoes for a more intense flavor.

Ingredients

• 2 large ripe but firm Tomatoes
• 1 small diced into small pieces Potatoes
• 1/2 cup rinsed and drained Chickpeas
• 2 tbsp Extra virgin olive oil
• 1/4 cup finely diced Red onion
• 1 clove minced Garlic
• 2 tbsp oil-packed, drained and chopped Sun-dried tomatoes
• 1/2 tsp Dried oregano
• 1/2 tsp Dried basil
• 1/4 tsp Salt
• 1/4 tsp freshly ground Black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, reserving the pulp. Be careful not to puncture the tomatoes.
3. Dice the potato into small, uniform pieces. Cook until tender. You can boil, steam, or microwave it until just fork-tender. Do not overcook.
4. In a skillet, heat 1 tbsp extra virgin olive oil over medium heat. Sauté finely diced red onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
5. Add the cooked potatoes, chickpeas, reserved tomato pulp (roughly chopped), sun-dried tomatoes, oregano, basil, salt, and freshly ground black pepper. Mix well to combine all ingredients.
6. Stuff the tomatoes generously with the chickpea and potato mixture. Drizzle the remaining extra virgin olive oil over the top of each stuffed tomato.
7. Place the stuffed tomatoes in a baking dish and bake for 30-35 minutes, or until the tomatoes are tender and the filling is heated through.
8. Serve warm as a nutritious and flavorful lunch. Garnish with fresh basil leaves if desired.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 1

Meal Type: lunch