Masala chickpeas in baked potatoes
Photo by Babiche Martens
There is nothing quite like a crispy-baked spud and it’s so simple to make. Here, I am turning it into the base of the meal with a lightly spiced chickpea curry. The vegetables and chickpeas are a delight on their own or serve with some mini poppadums. It also makes a great work lunch on a chilly day.
|1 Tbsp||Olive oil|
|2 Tbsp||Coconut oil|
|1||Onion, chopped finely|
|2||Garlic cloves, crushed|
|1 Tbsp||Grated ginger|
|1||Leek, thinly sliced|
|50 g||Tikka masala paste|
|1 tsp||Garam masala|
|1 can||Chopped tomatoes, 400g|
|2 cans||Chickpeas, 420g each, drained|
|1||Lime, use the zest only|
|1 cup||Chopped coriander|
|½ cup||Greek yoghurt, to serve|
|1 sprinkle||Coriander, to garnish|
|4||Lime wedges, to serve|
- Preheat oven to 180C.
- Rub the potatoes with olive oil and prick with a fork. Season with salt, place on to a baking tray and into the oven for 1 hour or until a skewer inserts easily.
- In a heavy-based pot heat the coconut oil. Add the onion, garlic, ginger and leek, cooking for 8 minutes or until softened. Stir through the masala paste and garam masala for 2-3 minutes.
- Add the tomatoes and bring to a simmer. Add the chickpeas and lime continuing to simmer for 20 minutes.
- Season with salt and pepper. Stir through the coriander.
- Remove potatoes from oven. Split open and spoon over the chickpeas. Dollop with some yoghurt and extra coriander leaves, serve with a lime wedge on the side.
More of Angela's recipes with spice