Tomatoes Stuffed With Chickpeas & Rice

Grilled tomatoes make a delicious edible container for all kinds of savory fillings. Once stufed, they’re cooked with indirect heat so the tomato won’t burst while absorbing the flavor of the fire. For charcoal grillers, the smokiness will happen even if you don’t add wood to the fire; with gas it’s worth it to get a couple of handfuls of wood chips going. Look for ripe but firm tomatoes—overly ripe tomatoes will not hold together when you hollow them out. And I often cook additional rice to serve as a bed for the tomatoes and catch all the juices as you cut into them.