Ingredients with Measurements:
- 6 medium-sized tomatoes
- 1 can of chickpeas, drained and rinsed
- 2 cups of fresh spinach, chopped
- 1/2 cup of cooked quinoa
- 1/4 cup of chopped onion
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/4 cup of crumbled feta cheese (optional)
Special equipment needed:
- A sharp knife
- A spoon
- A baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top of each tomato and scoop out the seeds and pulp with a spoon. Set the tomatoes aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the chickpeas, chopped spinach, cooked quinoa, ground cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5-7 minutes until the spinach is wilted and the chickpeas are heated through.
5. Stuff each tomato with the chickpea and spinach mixture, pressing it down gently with a spoon. Place the stuffed tomatoes in a baking dish.
6. If desired, sprinkle crumbled feta cheese over the top of each stuffed tomato.
7. Bake the stuffed tomatoes in the preheated oven for 20-25 minutes until the tomatoes are tender and the filling is heated through.
8. Serve the stuffed tomatoes hot, garnished with fresh herbs or chopped nuts if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 130
Fat: 4g
Carbohydrates: 19g
Protein: 6g
Fiber: 5g
Sodium: 200mg
Substitutions for ingredients:
- You can use any type of cooked grain instead of quinoa, such as rice or bulgur.
- If you don't have spinach, you can use kale or Swiss chard instead.
- Instead of feta cheese, you can use goat cheese or grated Parmesan cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Use black beans instead of chickpeas for a different twist.
- Top the stuffed tomatoes with breadcrumbs or panko before baking for a crispy texture.
Tips and tricks:
- Make sure to choose ripe but firm tomatoes for this recipe.
- You can prepare the filling in advance and store it in the fridge for up to 2 days before stuffing the tomatoes.
- If the stuffed tomatoes are not standing upright in the baking dish, you can slice a thin layer off the bottom of each tomato to create a flat surface.
Storage instructions:
Leftover stuffed tomatoes can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the stuffed tomatoes, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the stuffed tomatoes on a bed of fresh greens or with a side salad for a complete meal.
Garnishes:
Fresh herbs, chopped nuts, or a drizzle of balsamic glaze can be used as garnishes.
Pairings:
This recipe pairs well with roasted vegetables, grilled chicken, or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the filling is too dry, add a splash of vegetable broth or water to moisten it.
- If the tomatoes are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
Make sure to wash your hands and all the ingredients thoroughly before cooking. Store leftovers in the fridge within 2 hours of cooking.
Food history:
Stuffed tomatoes are a popular Mediterranean dish that originated in Greece and Turkey. They are often filled with rice, herbs, and spices, and served as a vegetarian main course or side dish.
Flavor profiles:
This recipe has a savory and slightly spicy flavor from the chickpeas, cumin, and smoked paprika. The feta cheese adds a tangy and salty note, while the spinach provides a fresh and earthy taste.
Serving suggestions:
Serve the stuffed tomatoes with a dollop of Greek yogurt or tzatziki sauce for a creamy contrast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A