Tomatoes with chick peas recipe
Recipe ingredients:
- 2 lb. medium stuffing tomatoes
- 3/4 teaspoon ground coriander seeds
- 1/2 teaspoon ground cumin seeds
- 1/4 teaspoon ground roasted cumin seeds
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 teaspoon cayenne pepper
- 2 cups cooked chickpeas, drained
- 2 tablespoons oil
Recipe method:
- Cut off a small portion of the top of each tomato, scoop out the pulp and reserve it.
- Save the caps for further use.
- Lightly salt inside of each tomato shell and arrange them upside down on a plate to drain.
- Mix half of the tomato pulp with the spices and chickpeas and mash coarsely.
- Stuff the tomatoes with the above mixture and replace them with caps.
- Preheat the oven to 350 degrees F.
- Lightly oil the surface of each tomato and place it in a greased baking dish.
- Bake them uncovered for 25 minutes and serve hot.
Tags: tomatoes, chick, peas, recipe, curry, recipes, cooking