Curried chickpea jacket potatoes with coconut yogurt
Mild curry spices, soft chickpeas and spinach inside a crisp potato, cooled with coconut yogurt and lemon. A good pick for a quiet evening, since the oven does the work.
- Time
- 75 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: curry powder.
Method
- Turn the oven to 200°C (180°C fan). Scrub the potatoes, prick them with a fork and rub with a little salt. Put them straight on the shelf for 60 to 70 minutes, until the skins are crisp.
- Chop the onion finely, crush the garlic, and drain and rinse the chickpeas.
- Cook the onion with a pinch of salt in the olive oil in a frying pan over a medium heat for 8 minutes, until soft. Stir in the garlic and curry powder for 1 minute.
- Add the chickpeas and 100 ml of water and simmer for 8 minutes, crushing about a third of the chickpeas with the back of a spoon so the sauce thickens.
- Add the spinach a handful at a time, stirring until it wilts. Season with salt, black pepper and the juice of half the lemon.
- Cut a cross in each potato and squeeze the sides to open them. Fill with the curried chickpeas.
- Spoon over the coconut yogurt, add a squeeze of the remaining lemon and serve at once.
Tip Frozen spinach works if fresh is not to hand; thaw it and squeeze it dry before stirring it in.
Per portion
| Energy | 529 kcal |
| Protein | 18 g |
| Carbohydrate | 73 g |
| of which sugars | 9 g |
| Fat | 17 g |
| of which saturates | 7 g |
| Fibre | 15 g |
| Salt | 0.53 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- baking potato2
- chickpeas1 tin
- onion1
- garlic2 cloves
- curry powder2 tsp
- olive oil1 tbsp
- spinach150 g
- coconut yogurt100 g
- lemon1
