Name: Jacket potatoes with smoky spiced chickpeas
Total time: 1 h 20 min
Cuisine: British
Ingredients: 4 baking potatoes, large; 1 tsp low fat cooking spray; 1 onion, chopped; 2 garlic cloves, crushed; 2 tsp smoked paprika; 1 tsp ground cumin; 2 tin chickpeas, 400 g tins, drained and rinsed; 1 tin chopped tomatoes, 400 g tin; 1 tbsp tomato purée; 1 tbsp lemon juice; 1 handful fresh coriander, chopped; 200g baby spinach; 1 little gem lettuce, shredded

Jacket potatoes with smoky spiced chickpeas

Fluffy baked potatoes piled with smoky tomato chickpeas and a squeeze of lemon, an easy meat free dinner.

Time1 hr 20

LevelEasy

Costabout £1.05 a head

Oven200°C (180°C fan)

4 servings

Method

1
Heat the oven to 200°C (180°C fan). Prick the potatoes and bake directly on the shelf for 1 hour, until the skins are crisp and the middle is soft.
60 min
2
Spray a pan with low fat cooking spray and cook the onion for 6 minutes until soft.
6 min
3
Add the garlic, paprika and cumin for 1 minute. Add the chickpeas, tomatoes and tomato purée.
4
Simmer for 15 minutes until thick and saucy. Stir in the spinach until it wilts, then the lemon juice.
15 min
5
Split the potatoes open and fluff the insides with a fork.
6
Spoon the chickpeas over, scatter with coriander and serve with the lettuce.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

Jacket potatoes with smoky spiced chickpeas

Ingredients

Method

More vegetarian

Baked tomato rice with mozzarella and basil

Halloumi, new potato and courgette traybake with lemon and oregano

Cheesy polenta with roasted tomatoes and peppers

Rice and herb stuffed peppers with cheddar and tomato