It’s time to take that weekday baked potato up a gear – stuff it with some chana masala spiced chickpeas! Job done.
Chana Masala stuffed potatoPrint This
- 1 tbsp of coconut oil
- 1 white onion, diced
- 3 garlic cloves, crushed
- 1 inch of ginger
- 1 tsp of garam masala
- 1⁄2 tsp of ground turmeric
- 1⁄4 tsp cayenne pepper
- 1 tsp ground coriander
- 1⁄2 tsp cumin seeds
- 1⁄2 tsp paprika
- 1 can chopped tomatoes
- 2 cans of chickpeas (drained and rinsed)
- Salt to taste
- 4 large baking potatoes
- fresh coriander, optional
- dairy free coconut yoghurt (or other yoghurt), optional
- juice of 1 lemon, optional
Preheat oven to 200c. Wash potatoes, pierce several times with a fork and bake in the oven for 1 hour.
Meanwhile, heat the coconut oil in a large pan over a medium heat, before adding your onion, garlic and ginger.
Once the onions start to brown, add garam masala, ground turmeric, cayenne pepper, ground coriander, cumin seeds and paprika and mix well.
Next, add the chopped tomatoes and simmer for a few minutes before adding the chickpeas and seasoning with salt.
Leave to simmer on a low heat whilst your potatoes bake.
Combine lemon juice and yoghurt together in a bowl.
Cut open the potatoes and fill with Chana masala.
Drizzle over yoghurt and sprinkle with fresh coriander, if you like.