Chickpea & Potato Stuffed Tomatoes

Tomatoes stuffed with a flavorful mixture of mashed potato, chickpeas, herbs, and spices, enhanced with a touch of garlic and nutritional yeast for a cheesy flavor.

Ingredients

• 2 large, firm Tomatoes
• 1 small, russet or yukon gold Potatoes
• 1/4 cup, drained and rinsed Chickpeas
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Dried Oregano
• 1 tbsp Nutritional Yeast
• 1 tsp Extra Virgin Olive Oil
• to taste Salt
• to taste, freshly ground Black Pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Boil potato until very soft, about 15-20 minutes. Drain and mash thoroughly.
3. In a bowl, combine mashed potato, chickpeas, garlic powder, onion powder, oregano, nutritional yeast, salt, and pepper. Mix well.
4. Cut the tops off the tomatoes and scoop out the pulp, leaving a sturdy shell. Reserve the pulp for another use (e.g., sauce or soup).
5. Stuff the tomatoes generously with the mashed potato and chickpea mixture.
6. Drizzle a little olive oil over the top of each stuffed tomato.
7. Place the stuffed tomatoes in a baking dish and bake for 20 minutes, or until the tomatoes are tender and the filling is heated through and slightly golden on top. Let cool slightly before serving.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 20 mins

Cook Time: 20 mins

Serving Size: 1

Meal Type: lunch