Masala chickpeas in baked potatoes

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.

Ingredients

4 large	Potatoes (Main)
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 (Main)
1 tsp	Garam masala
1 can	Chopped tomatoes, 400g (Main)
2 cans	Chickpeas, 420g each, drained (Main)
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

Directions

1. Preheat oven to 180C.
2. 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.
3. 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.
4. Add the tomatoes and bring to a simmer. Add the chickpeas and lime continuing to simmer for 20 minutes.
5. Season with salt and pepper. Stir through the coriander.
6. 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

• Prawn, courgette and feta spaghetti
• Tahini and nut fudge