Sarchio Organic Breadcrumbs, glutenfree, 250 g: Unité: 250 g

Recipe for Tomatoes stuffed with chickpeas

Ingredients for 4 people

• For the tomatoes:
• 6 ripe vine tomatoes
• 150 g Sarchio chickpeas, cooked
• 1 onion
• 2–3 tablespoons breadcrumbs + a little extra for the surface
• 2 tablespoons grated Parmigiano Reggiano + a little extra for the surface
• 1 tablespoon ‘Fantasie’ (seed mix) from Sarchio
• 1 bunch of parsley
• Extra virgin olive oil to taste
• Salt, pepper

For the tomatoes

Wash and dry the tomatoes, cut off the tops and scoop out the insides with a knife and spoon. Set the pulp and seeds aside.

Puree the chickpeas with the onion, parsley and tomato pulp (drain the water first). Season with salt and pepper, then add the breadcrumbs and cheese. Mix everything together until you have a smooth mixture.

Fill the tomatoes with the mixture. Place in an oiled baking dish, sprinkle with breadcrumbs and Parmigiano to taste, cover with the tomato tops and drizzle with a little olive oil. Bake in a preheated oven at 180 °C for about 20 minutes until cooked.