Spiced Chickpea Loaded Jacket Potato

75 mins
Serves 4
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Directions

  1. 1Preheat the oven to 200°C.
  2. 2Preheat the oven to 200°C.
  3. 3Preheat the oven to 200°C.
  4. 4Rub each potato with olive oil and salt.
  5. 5Rub each potato with olive oil and salt.
  6. 6Rub each potato with olive oil and salt.
  7. 7Bake for 45–60 minutes, or until the skin is crispy and the inside is soft.
  8. 8Bake for 45–60 minutes, or until the skin is crispy and the inside is soft.
  9. 9Bake for 45–60 minutes, or until the skin is crispy and the inside is soft.
  10. 10Add the diced green capsicum and sauté for 3–4 minutes until slightly softened.
  11. 11Add the diced green capsicum and sauté for 3–4 minutes until slightly softened.
  12. 12Add the diced green capsicum and sauté for 3–4 minutes until slightly softened.
  13. 13Add the drained chickpeas, diced tomatoes, and your chosen spice mix.
  14. 14Add the drained chickpeas, diced tomatoes, and your chosen spice mix.
  15. 15Add the drained chickpeas, diced tomatoes, and your chosen spice mix.
  16. 16Stir to coat and simmer for 10–15 minutes, or until the mixture thickens and is heated through.
  17. 17Stir to coat and simmer for 10–15 minutes, or until the mixture thickens and is heated through.
  18. 18Stir to coat and simmer for 10–15 minutes, or until the mixture thickens and is heated through.
  19. 19Combine the diced cucumber, red onion, and roma tomatoes to make a quick fresh salsa and set aside.
  20. 20Combine the diced cucumber, red onion, and roma tomatoes to make a quick fresh salsa and set aside.
  21. 21Combine the diced cucumber, red onion, and roma tomatoes to make a quick fresh salsa and set aside.
  22. 22Mash the avocado to create a quick guacamole just before serving to keep it fresh.
  23. 23Mash the avocado to create a quick guacamole just before serving to keep it fresh.
  24. 24Mash the avocado to create a quick guacamole just before serving to keep it fresh.
  25. 25Slice each one open and fluff the inside with a fork.
  26. 26Slice each one open and fluff the inside with a fork.
  27. 27Slice each one open and fluff the inside with a fork.
  28. 28Spoon the spiced chickpea mixture generously over each potato.
  29. 29Spoon the spiced chickpea mixture generously over each potato.
  30. 30Spoon the spiced chickpea mixture generously over each potato.
  31. 31Top with a spoonful of cottage cheese or sour cream, then add the fresh salsa and avocado.
  32. 32Top with a spoonful of cottage cheese or sour cream, then add the fresh salsa and avocado.
  33. 33Top with a spoonful of cottage cheese or sour cream, then add the fresh salsa and avocado.
  34. 34Sprinkle with chopped parsley and spring onion.
  35. 35Sprinkle with chopped parsley and spring onion.
  36. 36Sprinkle with chopped parsley and spring onion.

Ingredients

  • 4 medium white potatoes
  • 4 medium white potatoes
  • 4 medium white potatoes
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • pinch salt
  • pinch salt
  • pinch salt
  • 1 green capsicum
  • 1 green capsicum
  • 1 green capsicum
  • 4 tbsp spice mix
  • 4 tbsp spice mix
  • 4 tbsp spice mix
  • 400 g diced tomatoes
  • 400 g diced tomatoes
  • 400 g diced tomatoes
  • 400 g chickpeas
  • 400 g chickpeas
  • 400 g chickpeas
  • 1 small cucumber
  • 1 small cucumber
  • 1 small cucumber
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 3 roma tomatoes
  • 3 roma tomatoes
  • 3 roma tomatoes
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 4 tbsp cottage cheese
  • 4 tbsp cottage cheese
  • 4 tbsp cottage cheese
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • spring onion
  • spring onion
  • spring onion

Equipment

ovenbaking traypanbowl