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home > recipes > vegetables > tomatoes stuffed with chickpeas
from Yardley, PA Preparation time: 25 minutes Cooking time: 30 minutes 6 servings 12 medium tomatoes, ripe but slightly firm ¼ cup olive oil 2 medium onions chopped 4 cloves garlic, crushed ¼ cup pine nuts or slivered almonds ¼ cup finely chopped fresh corinader leaves 2 cups well cooked chickpeas 2 tsp salt 1 tsp pepper ½ teaspoon cumin ¼ tsp cayenne pepper 2 tbsp margarine 1. Cut off tomato tops, then scoop out the pulp with a spoon. Reserve the cut tops and pulp. Set aside. 2. Heat oil in a frying pan, then saute onions and garlic until they begin to brown 3. Stir in pine nuts or slivered almons and coriander leaves, then stir-fry for five minutes. 4. Remove from heat, then stir in the remaining ingredients, except one tea spoon of the salt and half teaspoon of the pepper. Fill tomatoes with this mixture, then replace the tops. 5. Place tomatoes, tops up, in a casserole. Combine tomato pulp with the remaining salt and pepper, then pour in between the tomatoes. 6. Place a little margarine on each of the tomatoes, then bake in a 350F preheated oven for 30 minutes or until the tomatoes are cooked. 7. Serve tomatoes hot with some of the juice spooned on top. Excellent served with mashed potatoes.

Tomatoes Stuffed with Chickpeas


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list all recipes for VEGETABLES (485)
list all recipes by DAVE (405)


   

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keyword: tomatoes
keyword: stuffed
keyword: chickpeas
recipes for vegetables
recipes by dave
Email Address:
(posted July 24, 2002)

from Yardley, PA

Preparation time: 25 minutes
Cooking time: 30 minutes
6 servings
12 medium tomatoes,
ripe but slightly firm
¼ cup
olive oil
2 medium onions chopped
4 cloves
garlic, crushed
¼ cup pine
nuts or slivered almonds
¼ cup finely chopped fresh corinader leaves
2 cups well
cooked chickpeas
2 tsp
salt
1 tsp pepper
½ teaspoon
cumin
¼ tsp
cayenne pepper
2 tbsp
margarine

1. Cut
off tomato tops, then scoop out the pulp with a spoon. Reserve the cut tops and pulp. Set aside.

2. Heat oil in a
frying
pan, then saute onions and garlic until they begin to brown

3. Stir in pine
nuts or slivered almons and coriander leaves, then stir-
fry for five minutes.

4. Remove from heat, then stir in the remaining ingredients, except one
tea spoon of the salt and half teaspoon of the pepper. Fill tomatoes with this mixture, then replace the tops.

5. Place tomatoes, tops up, in a
casserole. Combine tomato pulp with the remaining salt and pepper, then pour in between the tomatoes.

6. Place a little
margarine on each of the tomatoes, then bake in a 350F preheated oven for 30 minutes or until the tomatoes are cooked.

7. Serve tomatoes
hot with some of the juice spooned on top. Excellent served with mashed potatoes.



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