Fried Tomatoes and Chickpeas with Dill
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
Tomatoes
  • 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
Chickpeas
  • 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.
Instructions
  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
Recipe by Weekend Table at https://weekendtable.com/2013/04/19/fried-tomatoes-and-chickpeas-with-dill/