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Stuffed Tomatoes With Freekeh, Kale and Chickpeas

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Active time: 10 minutes Total time: 1 hour, 5 minutes

Celebrate tomato season with these baked tomatoes, stuffed with a zesty Middle Eastern-inspired mixture of freekeh, chickpeas and kale and served with a tahini-Greek yogurt sauce. The freekeh and chickpeas in this recipe bring a powerful combination of fiber and protein to fuel your muscles and keep you full.

Freekeh (pronounced free-kuh) are wheat kernels that have been smoked or roasted for a subtle smoky flavor. There are two types available, cracked and whole kernel, the former cooks more quickly. If using whole-kernel freekeh, follow package instructions. Look for freekeh and za’atar (an herb and spice blend) where Middle Eastern ingredients are sold and at whole foods stores.

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