Healthy vegan chickpea stuffed tomatoes make a delicious hearty summer dish, bursting with juicy tomatoes and packed with nutritious ingredients. Also prepared gluten-free, it’s a beautiful twist to the traditional French dish “tomates farcies”.
- 8–10 medium vine-ripened tomatoes
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 8 oz (225g) mushrooms, sliced
- 1/2 cup (65g) walnuts, chopped
- 1 can (439g) chickpeas, drained and rinsed
- 1 cup (55g) sun-dried tomatoes
- 2 Tablespoons ground flax seeds
- 2 cloves garlic, chopped
- 1 Tablespoon mustard
- 1 cup (180g) cooked quinoa*
- 1/4 to 1/2 cup (25-50g) oats or chickpea flour**
- 1/2 teaspoon herbes de Provence
- Salt and pepper, to taste
- Preheat the oven to 370°F (190°C) and grease a shallow dish with some olive oil. Set aside.
- Cut the top of each tomato to create a 1-inch (2.5 cm) cap. With a small spoon, carefully scoop out and discard the seeds and pulp, leaving the shell intact. Place the tomato shells upside down on the prepared dish with their caps on the side and refrigerate.
- Heat up one tablespoon of olive oil in a large skillet over medium heat. Add the onions, mushrooms, and cook until tender, about 5-6 minutes. Remove from heat and cool slightly.
- In a food processor, place the onions and mushrooms. Add the walnuts, chickpeas, sun-dried tomatoes, ground flax seeds, garlic and mustard. Pulse a few times until everything is combined, but keeping some bigger chunks for texture.
- Transfer to a large mixing bowl. Add the cooked quinoa, oats or chickpea flour** (adjusting the quantity as needed). Season with herbes de Provence, salt and pepper.
- Using a cookie scoop, scoop out a bit of mixture and roll into medium size balls onto a small baking tray lined with parchment paper, and place in the fridge to set for at least 15 minutes.
- Season the inside of each tomato with salt and pepper, then stuff each tomato with the chickpea filling to makes a slight mount above the rim of the tomato shell.
- Bake for 45 to 50 minutes, or until tender, adding some water at the bottom of the dish after half the baking time if too dry. When baked through, remove from the oven and top the tomatoes with their caps. Baste with some juice from the bottom of the dish, and serve with rice or summer beans.
* In order to get 1 cup cooked quinoa, you need to cook 1/2 cup uncooked quinoa.
** If you are not gluten-free, you can replace oats or chickpea flour with regular bread crumbs. Adjust the quantity as needed to shape the filling into a ball.
Keywords: Stuffed tomatoes