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Jacket Potatoes stuffed with Chickpeas, served with Coriander Salad |
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Preparation time:
20 Minutes
Cooking time:
1 1/2 Hours
Serves:
4
Calories:
450
(per serving)
Fat:
4
g (per serving)
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Ingredients
4 Baking Potatoes, approx 300g/10oz each
430g can of cooked chick-peas, drained
1 tsp ground coriander
1 tsp ground cumin
4 tbsp fresh coriander, chopped
150ml/5 fl oz low-fat natural yoghurt
Salt & Pepper
Salad
2 tomatoes
4 tbsp fresh coriander
½ cucumber
½ red onion
Preheat the oven to 200C/400F/Gas Mark 6. Scub the potatoes and pat them dry. Prick the potatoes all over and rub over a little salt. Place the potatoes on a baking sheet and cook for 1 – 1 ¼ hours or until cooked through.
Meanwhile, place the chick-peas in a mixing bowl and mash. Stir in the coriander, cumin and half of the coriander. Cover the bowl with cling-film and set aside.
Halve the potatoes and scoop the flesh into a bowl, keeping the shells intact. Mash the flesh until smooth and mix into the mashed chick-peas with the yoghurt. Season. Place the potatoe shells back onto the baking sheet and fill each shell with the chick-pea mix. Bake the potatoes for a further 15 minutes.
Meanwhile chop the tomatoes and fresh coriander for the salad. Slice the cucumber and cut the onion into slices. Mix together in a serving dish.
Serve the potatoes sprinkled with the remaining coriander and the salad
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