Jacket Potato with Spicy Chickpeas

Spicy Chickpeas Filled Jacket Potatoes
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI
1844KJ / 438 kcal 22%
Fat 10.3g 15%
Sat Fat 1.0g 5%
Carbs 66.2g
Sugars 12.2g 14%
Fibre 12.2g
Protein 14.1g
Salt 0.09g 2%

Method

  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. 
  2. Prick the potatoes several times with a fork and microwave on HIGH (900W) for 8-10 minutes, drizzle with 1 tablespoon oil, then finish directly on a rack in the oven for 20 minutes until they are cooked through and the skins are crispy.
  3. Meanwhile, heat the remaining oil in a large non-stick pan and gently cook the onion for 3-4 minutes.
  4. Add the garlic and curry powder or garam masala and cook for a further 1-2 minutes.
  5. Add the chickpeas, tomato purée, chopped tomatoes and 400ml water.  Season and simmer for 20-25 minutes.
  6. Remove the pan from the heat, stir through the spinach leaves then cover and set aside.
  7. Cut a cross on top of each potato, squeeze the sides, spoon over the chickpeas, garnish with the chopped parsley and serve. 

 

 

Ingredients

4 medium/large fluffy potatoes, e.g. Maris Piper or King Edward
2 tablespoons oil
1 small onion, peeled and finely chopped
1 large garlic clove, peeled and crushed
1-2 teaspoons curry powder or garam masala
2 x 200g cans chickpeas, drained and rinsed
1 tablespoon tomato purée
2 x 400g cans chopped tomatoes
1 x 200g bag baby spinach leaves
1-2 tablespoons freshly chopped parsley, to garnish

4 medium/large fluffy potatoes, e.g. Maris Piper or King Edward
2 tablespoons oil
1 small onion, peeled and finely chopped
1 large garlic clove, peeled and crushed
1-2 teaspoons curry powder or garam masala
2 x 200g cans chickpeas, drained and rinsed
1 tablespoon tomato purée
2 x 400g cans chopped tomatoes
1 x 200g bag baby spinach leaves
1-2 tablespoons freshly chopped parsley, to garnish

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