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Try our curried chickpea baked potatoes, then discover spinach, chickpea and potato curry, sweet potato and chickpea curry or paneer and chickpea curry.

olive health editor's wellbeing tip

Here’s some January good cheer for foodies: it’s time to bring carbs back into the fold. Only 9% of us are eating enough fibre and should be reaching 30g a day (for adults), which research shows is linked to a lower risk of heart disease, stroke, type 2 diabetes and bowel cancer. While fruit, veg and pulses are healthy sources of fibre, so too are complex carbs like wholewheat pasta, brown rice, oats and other wholegrains like quinoa and rye. And, yes, a big, fluffy, comforting jacket potato counts too. Join our free 2025 wellbeing plan here.

Cook's tip

Bake the potatoes in your air fryer if you prefer. Follow the same steps and bake at 200C for approximately 45 mins until tender.

How to store

The curried chickpeas will keep for up to two days in the fridge in an airtight container. The baked potatoes will keep for up to two days in the fridge, wrapped in foil.

How to serve

Serve with a sprinkling of mixed seeds for extra crunch, or a boiled egg on the side for a protein punch.

Curried chickpea baked potatoes recipe

  • 4 baking potatoes
  • 2 tsp rapeseed oil
  • 1 small red onion
    finely chopped
  • 2 garlic cloves
    finely chopped
  • thumb-sized piece of ginger
    peeled and finely grated
  • 1½ tbsp curry powder
    (mild or hot, depending on your preference)
  • 25g coriander
    stalks and leaves separated, and finely chopped
  • 2 x 400g tins oif chickpeas
  • 60g sultanas
  • 50g ground almonds
  • 400g light coconut milk
  • 25g flaked almonds
    to serve
  • 1 red chilli
    deseeded and finely chopped, to serve

Nutrition: per serving

  • kcal576
  • fat20.6g
  • saturates7.6g
  • carbs72.6g
  • sugars15.4g
  • fibre13.6g
    high
  • 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.

More inspiring baked potato fillings

Baked sweet potatoes with pine nuts, tahini and pesto

Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat
Linzi Pucino
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