
Curried chickpea baked potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
- 4 baking potatoes
- 2 tsp rapeseed oil
- 1 small red onionfinely chopped
- 2 garlic clovesfinely chopped
- thumb-sized piece of gingerpeeled and finely grated
- 1½ tbsp curry powder(mild or hot, depending on your preference)
- 25g corianderstalks and leaves separated, and finely chopped
- 2 x 400g tins oif chickpeas
- 60g sultanas
- 50g ground almonds
- 400g light coconut milk
- 25g flaked almondsto serve
- 1 red chillideseeded and finely chopped, to serve
Nutrition: per serving
- kcal576
- fat20.6g
- saturates7.6g
- carbs72.6g
- sugars15.4g
- fibre13.6ghigh
- protein18.4g
- salt0.07g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Prick the potatoes all over, then rub with half the oil and season well before baking for 1 hr until crispy on the outside and fluffy on the inside.
step 2
Meanwhile, heat the remaining oil in a large pan over a medium-low heat. Cook the onion for 8-10 mins or until soft. Season and stir in the garlic, ginger, curry powder and coriander stalks. Cook for 1-2 mins, stirring until fragrant.
step 3
Tip in the chickpeas (including their liquid) along with the sultanas, ground almonds and the coconut milk. Bring to the boil, then reduce and simmer for 20-25 mins or until thickened. Season to taste, then stir in most of the coriander leaves.
step 4
Split open the jacket potatoes and spoon over the curried chickpeas. Serve sprinkled with the flaked almonds, chilli and remaining coriander.