Chickpea-stuffed tomatoes
by Tavolino
A fresh, Mediterranean appetizer or main course, perfect for summer. These raw tomatoes are stuffed with a flavorful cream of chickpeas, capers, sun-dried tomatoes, and basil.
Ingredients
- Round tomatoes 3
- Pre-cooked chickpeas 220 g
- Desalted capers 1 teaspoon
- Sun-dried tomatoes 2
- Mustard 1 teaspoon
- Mayonnaise 1 teaspoon
- Tropea onion 1/3
- Basil to taste
- Pepper to taste
- Extra virgin olive oil to taste
Preparation
- 1
Clean 1/3 of a Tropea onion, dice it into small cubes, and let it soak in cold or iced water to keep it crunchy.
- 2
Finely chop the 2 sun-dried tomatoes, the teaspoon of desalted capers, and the washed fresh basil.
- 3
Coarsely mash the 220 g of pre-cooked chickpeas in a bowl using a fork.
- 4
Add the chopped sun-dried tomatoes, capers, and basil to the chickpeas.
- 5
Drain the Tropea onion and add it to the chickpea mixture.
- 6
Incorporate 1 teaspoon of mustard and 1 teaspoon of mayonnaise into the filling.
- 7
Season the mixture with pepper and a drizzle of extra virgin olive oil to taste, mixing well.
- 8
Wash the 3 round tomatoes, cut off the top cap, and carefully scoop out the pulp with a spoon.
- 9
Fill the hollowed-out tomatoes with the prepared chickpea stuffing and serve immediately.