Curried Chickpeas Jacket Potatoes

These Stuffed Jacket Potatoes have been my lunch heroes for the past week or so. Once you have both main components ready (baked potatoes and curried chickpeas) you got a scrumptious lunch ready in minutes. To make it extra delicious make sure to add a dollop of mashed avocado or coconut yogurt on top! Buonissimo!

Serves 2-3 people 

Ingredients:

1 can (400g) of chickpeas – drained and rinsed 

1/2 can (200ml) of coconut milk 

1/2 can (200ml) of tomato passata ( if you don’t have you can also use chopped tinned tomatoes)

1 onion – very finely chopped 

3 garlic cloves – minced 

A thumb size piece of ginger – peeled and finely grated 

1 tsp of turmeric powder 

1/2 tsp of chilli powder

1 tsp of curry powder 

Salt & pepper to taste 

For the sweet potatoes: 

4-5 (depending on the size) sweet potatoes or white potatoes 

Serve with:

 Some mashed avocado 

A dollop of coconut yogurt 

A sprinkle of chilli flakes 

A sprinkle of chopped coriander 

Preheat the oven at 180 degrees Celsius fan. Prick the potatoes with a fork and place them on a baking tray. Bake for 40-50 minutes, until they are soft and cooked through.

In the meantime add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised. Add in all the spices, ginger and garlic cloves. Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk and tomato passata. Mix everything together, put the lid on an cook on a low heat for 20-25 minutes until the sauce has thickened up slightly. Season with salt and pepper.

Once the potatoes are cooked make a cut in the middle and “fill” them with the curried chickpeas. Add a dollop of coconut yogurt or mashed avocado (or both!) and sprinkle with a pinch of chilli flakes and coriander if using.

Store any leftovers in an airtight container in the fridge for few days.

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