Tomatoes Stuffed with Chickpeas

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Tomatoes Stuffed with Chickpeas

 

Recipe By :Habeeb Salloum and James Peters

Serving Size : 6 Preparation Time :0:00

Categories : Legumes Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 medium tomatoes -- ripe but slightly firm

1/4 cup olive oil

2 medium onions -- chopped

4 garlic cloves -- crushed

1/4 cup pine nuts (or slivered almonds)

1/2 cup finely chopped cilantro

19 ounces canned chickpeas -- drained

salt -- to taste

1 teaspoon pepper

1/2 teaspoon allspice

1/2 teaspoon cumin

pinch cayenne

 

 

Cut off the tomato tops; then scoop out the pulp with a spoon. Reserve both the

cut tops and the pulp.

 

In a frying pan, heat the oil and saute the onions and garlic until they begin

to brown; then add the pine nuts or slivered almonds and cilantro and stir-fry

for 5 minutes.

 

Remove from the heat and stir in the remaining ingredients except the salt and

the 1/2 teaspoon of the pepper; then fill the tomatoes with this mixture and

replace the tops.

 

Place the tomatoes side by side in a casserole; then mix the tomato pulp with

some salt and remaining pepper and pour in between the tomatoes. Drizzle a bit

of olive oil over each of the tomatoes; then bake in a 350 F preheated oven for

30 minutes or until the tomatoes are cooked. Serve hot with some of the juice

spooned on top.

 

Description:

" from Palestine and Jordan "

Cuisine:

" Middle Eastern "

Source:

" From the Lands of Figs and Olives "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 290 Calories; 14g Fat (40.7% calories

from fat); 9g Protein; 37g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

294mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 2 1/2

Fat.

 

Serving Ideas : Excellent served with mashed potatoes or cooked rice.

 

 

Nutr. Assoc. : 0 0 0 0 904489 0 0 0 0 0 0 0 0