Moroccan Spiced Chickpea Jackets

Moroccan Spiced Chickpea Jackets

Here is another wonderful baked potato recipe for you. Caramelised onions, chickpeas, tomato, potato, and all brought together with a combination of aromatic spices. Quick, easy and absolutely delicious. This is perfect as a side dish to any meals or even as a light snack served with a salad.

save_time0 Minutes servesServes 1-2 nut? kcal per serving

INGREDIENTS

1 large baking potato

1 teaspoon oil

1/2 teaspoon fine sea salt

1 medium red onion, chopped

1 teaspoon oil, for frying onion

1 clove garlic, minced

1/2 teaspoon sea salt

1 medium tomato, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon black pepper

1 teaspoon agave nectar

1 tablespoon lemon juice

120 g ( 1/2 a tin ) chickpeas

oil for drizzling

METHOD

Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

1 Rub the potato over with the oil and sea salt and place on a baking tray and cook in the oven for around 45-50 minutes, turning occasionally, until the potato is cooked through but not too crisp.

Whilst the potato is cooking, you can start preparing the filling.

2 Fry the onion and garlic in a frying pan over a medium heat for 2-3 minutes until the onion starts to soften. Reduce the heat and continue to cook for a further 5-6 minutes until the onions have started to caramelise. Add a little water if the onions become too dry.

3 Add the tomato and spices. Stir well, cook for 30 seconds and then add all the other ingredients. Continue to cook for a further 3-4 minutes until the mixture is cooked through and not too dry. Leave to one side until the potato has finished baking.

4 When the potato is ready, remove from the oven and allow to cool slightly, cut in half, and scoop out the flesh from both halves. Be sure to keep the shells intact.

5 Add the potato to the chickpea, tomato and onion mixture and mash  lightly, to break down the chickpeas and potato but still keeping some texture.

6 Place the mixture equally into the potato shells, drizzle with oil, and place back in the oven for 10-15 minutes until the filling is hot and the top has slightly browned.

RECIPE NOTES

RECIPE TIPS

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