Jacket Potato with Spicy Chickpeas
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- 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
- 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.
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
