I have always wanted to try fried tomatoes and not necessarily fried green tomatoes.  So the other day, I decided to try to make them myself (the red, not green type).  I added some chickpeas and dill to the mix to create these Fried Tomatoes and Chickpeas with Dill.

We are not quite at that season where tomatoes are so dynamite that you can eat them raw with just a bit of salt.  This is precisely why I decided to fry them.  The goal was to sweeten them up and make them super tasty with just a bit of panko, paprika, cumin garlic powder and cayenne.

The fried chickpeas are also a delectable treat.  Toss them in a cumin, paprika, salt and pepper, and they are delicious.

While this dish is not necessarily the most healthy veggie side, it is most certainly more tasty than any healthy veggie side I could possibly imagine.  And while fried, it did does have healthy qualities.  Tomatoes are a source of Vitamin A, Vitamin C, Vitamin E, Vitamin B6, Folate, not to mention Dietary Fiber, Vitamin K, Potassium and Manganese.  Likewise, chickpeas are a source of dietary Fiber, Vitamin B6, Folate, and Manganese.

These tomatoes and chickpeas are also hearty enough that you could eat them with some rice as a main vegetarian entree.


Fried Tomatoes and Chickpeas with Dill
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 4-5 tomatoes, thickly sliced
  • ¼ cup panko
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ⅛ tsp cayenne
  • ¼ tsp ground black pepper
  • 1 can chickpeas (14.5 oz), drained
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 1 - 1½ tbsp olive oil
  • Fresh chopped dill and ground pepper for topping.
  1. Thickly slice the tomatoes. Put them on a plate covered with a paper towel and cover with a paper towel to remove any juices. Let sit for 20 minutes.
  2. Heat 2 tbsp canola oil in a large frying pan till it is smoking.
  3. Meanwhile, xix together the panko, cumin, paprika, garlic powder, cayenne and salt and pepper and spread it out on a large plate.
  4. Add as many tomatoes as you can fit in the pan. Saute for 1-2 minutes until the panko begins to lightly brown. Flip with a spatula and saute for 1-2 minutes more. Remove the tomatoes to a serving dish.
  5. Work in batches until the remaining tomatoes are cooked.
  6. Meanwhile, heat 1 tbsp olive oil in a smaller frying pan until smoking.
  7. Toss the chickpeas with paprika, cumin, salt and pepper
  8. Heat 1 to 1½ tbsp olive oil in a skillet until sizzling. Add the chickpeas and fry covered for 10 minutes, stirring occasionally to ensure that the chickpeas are crisped all over.
  9. Remove from pan, pouring over fried tomatoes.
  10. Top the tomatoes and chickpeas with fresh dill and ground pepper.
  11. Serve immediately


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