recipe: Stuffed Tomatoes with Baked Zuchinni

This dish looks a bit difficult and has a tiny wow factor, but its actually quite easy, you just need a bit of patience to hollow those tomatoes.

Serving 4:
8 large tomatoes, 1 onion finely chopped, 1/2 tsp cinnamon, 1/2 tsp allspice, 1/4 cup fresh mint, 1x 400g canned chickpeas drained and rinsed, 2 zucchinis chopped coarsely, 1/4 cup flaked almonds, 1/4 cup currants, 3/4 cup basmati rice, 3 tsp olive oil, salt/pepper, balsamic vinegar and extra olive oil

1. Pre Heat the oven to 180C.
2. Cup tops of tomatoes, reserve and remove inner flesh. Chop finely. Place hollowed tomatoes in a baking tray lined with foil;
3. Cook rice in boiling salted water, drain and reserve;
4. Heat oil in a sauce pan, add onion and cook until soft. Add spices, cook until fragrant and chopped tomatoes. Add rice and stir to combine;
5. Add chickpeas, chopped mint. almonds and currants. Season with salt and pepper;
6. Fill the tomatoes with rice mixture and cover with tomato tops; Add the chopped zucchini to the baking tray, season with olive oil, balsamic vinegar and salt;
7. Bake for about half an hour and serve.

- I couldn't use all the rice mixture - just save it to accompany another dish.