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Stuffed Tomatoes(Banadora Mahshi)




Source of Recipe


The Toronto Star


List of Ingredients




12 tomatoes, ripe but firm

1/4 cup olive oil

2 onions, chopped

4 cloves garlic, crushed

1/2 cup pine nuts or slivered almonds

1/2 cup finely chopped cilantro leaves

19 oz (540 mL) can chickpeas, drained

2 tbsp butter

1-1/2 tsp salt + more to taste

1/2 tsp pepper + more to taste

1/2 tsp each: ground cumin, ground allspice

1/4 tsp cayenne

Recipe



Cut off tomato tops; scoop out pulp with spoon. Reserve tops and pulp.

Heat oil in skillet over medium. Cook onions until they begin to brown, about 10 minutes. Add garlic, pine nuts or almonds and cilantro. Cook 3 minutes. Remove from heat, then stir in chickpeas, butter, 1-1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, allspice and cayenne.

Stuff mixture into tomatoes; replace tops. Place tomatoes side-by-side in casserole dish.

Season tomato pulp with salt and pepper. Pour between tomatoes. Cover and bake in preheated 350F oven 1 hour or until tomatoes are cooked.

Serve hot with juice spooned on top.

Makes 12