Tomatoes stuffed with rice and chickpeas with roast potatoes

Ingredients

For 1 serving

• Tomatoes350 g
• White rice45 g
• Cooked chickpeas100 g
• Potatoes150 g
• Basil5 g
• Garlic1 clove
• Dried oregano1 teaspoon
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

In season: July – September

Method

1. Wash the tomatoes, slice off the tops and set them aside; hollow them out with a teaspoon, lightly salt the insides and turn them upside down to drain.
2. Blend the scooped-out pulp with the peeled garlic and basil; in a bowl mix it with the raw rice, the rinsed cooked chickpeas, half the oil, a pinch of salt, some black pepper and the oregano. Leave to stand for 20 minutes: the rice starts soaking up the juices and will cook evenly in the oven.
3. Meanwhile heat the oven to 190 °C (conventional); peel the potatoes and cut them into wedges.
4. Fill the tomatoes three-quarters full with the rice and its juices (the rice swells), put the tops back on and arrange them in a baking tin with the potatoes around them.
5. Drizzle everything with the remaining oil, add a pinch of salt and bake for 45 minutes, until the rice is tender, the tomatoes are wrinkled and the potatoes golden; if the tops darken too much, cover with foil.