Name: Stuffed tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 8 medium tomatoes; 2 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 1/2 teaspoon ground cinnamon; 1/2 teaspoon allspice; 1/4 cup finely chopped blanched almonds; 1/4 cup dried currants; 1/4 cup chopped mint, plus extra, to serve; 250 gram packet microwave basmati rice; 425 gram can chickpeas, rinsed; 3 medium zucchinis, halved lengthways, coarsely chopped; mixed salad, to serve

Ingredients

8 medium tomatoes

2 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 cup finely chopped blanched almonds

1/4 cup dried currants

1/4 cup chopped mint, plus extra, to serve

250 gram packet microwave basmati rice

425 gram can chickpeas, rinsed

3 medium zucchinis, halved lengthways, coarsely chopped

mixed salad, to serve

Method

1.Preheat oven to 210°C (190°C fan-forced). Using a sharp knife, cut tops off tomatoes; reserve. Using a teaspoon, scoop flesh into a bowl.

2.Heat half the oil in a large frying pan over moderate heat. Add onion; cook, stirring, 5 minutes, or until soft.

3.Add cinnamon, allspice and almonds; cook, stirring, 30 seconds, or until fragrant. Increase heat. Add tomato flesh; cook, covered, 5 minutes, or until tomato has broken down.

4.Remove mixture from heat. Add currants, mint, rice and chickpeas. Season with salt.

5.Spoon rice mixture into tomato shells; replace tomato lids. Combine remaining oil and zucchini in a medium bowl. Place tomatoes and zucchini on a large baking tray. Bake 20-25 minutes, or until tomatoes are tender. Serve tomatoes with zucchini and salad.

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Ingredients

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