Name: Curry Chickpea-Loaded Baked Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the potatoes: -; 2 large russet potatoes (1 pound each) -; 2 teaspoons extra virgin olive oil -; Sea salt for sprinkling and to taste -; 2 tablespoons olive oil -; 4 cloves garlic, minced -; 3 1/2 cups cooked chickpeas, or 2 (15-ounce) can of chickpeas, drained and rinsed -; 1 cup full-fat coconut milk -; 2 tablespoons curry powder -; To serve: -; Chopped fresh cilantro -; Coconut flakes -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curry Chickpea-Loaded Baked Potatoes

1. For the potatoes: -

2. 2 large russet potatoes (1 pound each) -

3. 2 teaspoons extra virgin olive oil -

4. Sea salt for sprinkling and to taste -

5. 2 tablespoons olive oil -

6. 4 cloves garlic, minced -

7. 3 1/2 cups cooked chickpeas, or 2 (15-ounce) can of chickpeas, drained and rinsed -

8. 1 cup full-fat coconut milk -

9. 2 tablespoons curry powder -

10. To serve: -

11. Chopped fresh cilantro -

12. Coconut flakes -

How to cook deliciously - Curry Chickpea-Loaded Baked Potatoes

1. Stage

Roast the potatoes: Preheat the oven to 400°F. Slice the potatoes in half lengthwise, and coat them with the olive oil using a brush or your hands. Add a sprinkle of sea salt. Place the potatoes cut-side down a baking sheet. Bake until the potatoes are tender when pierced with a fork, 30 to 40 minutes, depending on the size of the potato.

2. Stage

Make the chickpea topping: Heat a medium saucepan over medium-low heat. Add the olive oil followed by the minced garlic. Cook the garlic for a minute, just until fragrant. Stir in the chickpeas, coconut milk, curry powder, and a pinch of sea salt. Simmer the chickpeas until hot and the coconut milk has reduced slightly, 4 to 5 minutes. If the sauce is too thick, add another splash of coconut milk or water, as needed.

3. Stage

Assemble the chickpea-loaded potatoes: Place half a potato on a plate and mash slightly to create room for the chickpeas to rest inside. Top with the chickpeas and sprinkle with the cilantro and toasted coconut flakes.