Chickpeas and Jews share over 250 lifetimes of history. Hummus and Israeli chickpea salads are just the latest take on it. Queen Esther, the heroine of the Purim story, needed to keep kosher while living in the palace, so it’s said she lived on a diet with a lot of legumes such as chickpeas, lentils, and peas. To celebrate Esther, this recipe brings together the sweetness of peaches and tomatoes with the protein and fiber of chickpeas and avocado.
Ingredients
Servings 2
- 2 tomatoes
- 2 fresh turmeric pieces
- 1/2 medium avocado
- 1 1/2 teaspoons red pepper flakes
- 1 1/2 cups cooked or canned chickpeas rinsed and drained
- 2 peaches
Nutritional Facts
Nutrition Facts
Chickpea and Turmeric Stuffed Tomatoes with Sliced Peaches
Amount per Serving
Calories
364
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
60
mg
3
%
Potassium
986
mg
28
%
Carbohydrates
57
g
19
%
Fiber
16
g
67
%
Sugar
21
g
23
%
Protein
14
g
28
%
Vitamin A
1557
IU
31
%
Vitamin C
22
mg
27
%
Calcium
85
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Cut tomatoes in half and scoop out the center.
- Peel turmeric with a vegetable peeler. Then, cut into small slices.
- Cut avocado in half. Remove the pit and dice avocado.
- In a small bowl mix red pepper flakes, avocado, turmeric and chickpeas. Stuff mixture into tomato halves and place on a plate.
- Slice 2 peaches and place around the plate. Makes one meal-sized serving.
