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
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
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.