Stuffed Tomatoes with Bulgur, Chickpeas and Feta

Aromatic tomatoes are filled with spiced bulgur, chickpeas, herbs and feta and baked in the oven. A light vegetarian main course with a Mediterranean character.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 4 pc large beefsteak tomatoes
• 80 g fine bulgur
• 150 ml water
• 1 can canned chickpeas (drained, approx. 150 g)
• 1 pc onion
• 1 pc garlic clove
• 3 tbsp olive oil
• 1 tsp sweet paprika powder
• 0.5 tsp cumin, ground
• 0.5 bunch parsley
• 0.5 bunch mint
• 100 g feta
• 1 pc organic lemon (zest and juice)
• salt
• pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Cut a lid off the top of the tomatoes, scoop out the flesh with a spoon and finely chop it. Lightly salt the hollowed-out tomatoes inside and let them drain upside down.
3. Pour 150 ml of boiling water over the bulgur in a bowl, cover and let it swell for about 10 minutes.
4. Finely dice the onion and garlic. Heat 2 tbsp olive oil in a pan and sweat both over medium heat until translucent.
5. Toast the cumin and paprika powder briefly, then add the drained chickpeas and mash them lightly. Add the chopped tomato flesh and cook for about 3 minutes.
6. Remove the pan from the heat. Stir the swollen bulgur into the mixture and season with parsley, mint, lemon zest and the juice of the lemon. Season with salt and pepper to taste.
7. Crumble the feta and mix half of it into the filling.
8. Place the tomatoes in a baking dish, fill generously with the filling and sprinkle with the remaining feta. Place the tomato lids next to them in the dish.
9. Drizzle the tomatoes with the remaining olive oil and bake in the oven for about 25 minutes, until the tomatoes are soft and the feta takes on a little color.
10. Garnish with fresh mint and serve warm.