Rachel Roddy’s recipe for tomatoes stuffed with breadcrumbs, chickpeas and herbs | A kitchen in Rome

<p>A well-seasoned and comforting meal to ease you into the autumn months</p><p>At this time of year, baked tomatoes stuffed with rice and surrounded by a packing-chip sea of potatoes are typical all over central and southern Italy, and in many other places besides. So much so that