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.