Jacket Potato with Spicy Chickpeas

Per Serving

RI%

1844KJ /

438 kcal

22%

Fat

10.3g

15%

Sat Fat

1.0g

Carbs

66.2g

Sugars

12.2g

14%

Fibre

12.2g

Protein

14.1g

Salt

0.09g

Prep in:

10 mins.

Cook in:

20 mins.

Serves:

4 Cost per Serving

Potato Type

Fluffy

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

Method:

Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
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.
Meanwhile, heat the remaining oil in a large non-stick pan and gently cook the onion for 3-4 minutes.
Add the garlic and curry powder or garam masala and cook for a further 1-2 minutes.
Add the chickpeas, tomato purée, chopped tomatoes and 400ml water. Season and simmer for 20-25 minutes.
Remove the pan from the heat, stir through the spinach leaves then cover and set aside.
Cut a cross on top of each potato, squeeze the sides, spoon over the chickpeas, garnish with the chopped parsley and serve.