Chickpea Salad with Stuffed Tomato

Soak the chickpeas in enough water for one night. Now cook them in the soaking water. Boil the seppioline in salted water for one hour until soft. Hollow out two tomatoes, core the remaining tomatoes and cut into cubes. Cut the celery into thin strips.

Cut off the seppioline, fry in a frying pan with olive oil and season with salt and pepper. Remove from frying pan and set aside. In the frying pan, sauté a diced shallot and a pressed garlic clove with olive oil. Add the diced tomatoes. Stir in seppioline and basil and stuff the hollowed out tomatoes with it. Sprinkle them with breadcrumbs and a flake of butter and gratinate for about 5 minutes at top heat.

Meanwhile, in a frying pan, sauté a diced shallot and a clove of pressed garlic with olive oil.

Add the celery and deglaze with vegetable soup. Stir in the chickpeas and heat well. Season with pepper and salt.

Serve the chickpeas with the tomatoes.

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