Stuffed Tomatoes with Chickpeas and Greens
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 257
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 12
- Cholesterol
- 8
- Sodium
- 585
- Total: 40 min
- Active: 15 min
Ingredients
6 medium vine-ripened tomatoes, tops removed and reserved (like “hats”), insides scooped out and reserved
1 tablespoon honey
3 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon freshly grated ginger
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 bunch scallions (6 to 8), coarsely chopped
1 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 generous cup spinach, coarsely chopped
1 generous cup arugula, coarsely chopped
8 leaves fresh basil
Freshly ground pepper
1/2 cup finely grated Parmesan cheese
Directions
- Preheat the oven to 375˚ F. Line a baking sheet with parchment paper.
- Arrange the tomatoes cut-side up on the baking sheet with space between each. Drizzle with the honey and 2 tablespoons olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
- In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, 1 to 3 minutes. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
- Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato “hat.”
Cook’s Note
Use slightly underripe tomatoes when you’re making this dish — they’ll hold their shape better in the oven.