Turkish-Spiced Chickpea & Bulgur Stuffed Tomatoes with Tahini-Herb Drizzle

Ingredients

• 2 whole large beefsteak tomatoes, halved horizontally, seeds scooped out
• 3/4 cup canned chickpeas, drained and rinsed
• 1/2 cup bulgur wheat, dry
• 3/4 cup vegetable broth, hot
• 1/4 cup raw walnuts, chopped
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons tahini, unsweetened
• 2 tablespoons extra virgin olive oil, divided
• 1 whole garlic clove, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons pomegranate seeds, optional garnish

Instructions

1. 1

   Preheat oven to 400°F (200°C). Brush tomato halves with 1 tablespoon olive oil, season with salt and pepper. Place cut-side up on a baking sheet and roast for 10 minutes.

2. 2

   In a small bowl, combine bulgur with hot vegetable broth. Cover and let sit 15 minutes until liquid is absorbed and bulgur is tender.