Spiced Chickpea Jacket Potato
Jacket potatoes: arguably one of the most underrated (and delicious) ways to eat a spud! When done right, they’re crispy on the outside, fluffy on the inside, and loaded with all the good stuff. Whole potatoes are baked and @essentiallyellanutrition loaded it with a Mexican-inspired mix of spiced chickpeas and salsa, topped with cottage or sour cream! Stock up on all the essentials in our Farmers Pick Pantry
Ingredients
Everything for 4 servings
- 4 medium white potatoes, skin on
- 2 tbsp olive oil
- Pinch of salt
- 1 green capsicum, diced
- 4 tbsp of your favourite spice mix (e.g. chilli con carne or taco seasoning)
- 1 can (400g) diced tomatoes
- 1 can (400g) chickpeas, drained and rinsed
- 1 small cucumber, diced
- ½ red onion, finely chopped
- 3 roma tomatoes, diced
- 1 avocado, mashed
- 4 tbsp cottage cheese (or substitute with sour cream)
- Fresh parsley and spring onion, chopped, to garnish
Method
Preheat the oven to 200°C
Scrub the potatoes clean and prick them a few times with a fork. Rub each potato with olive oil and a pinch of salt, then place them directly on the oven rack or a baking tray
Bake for 45–60 minutes, or until the skin is crispy and the inside is soft.
While the potatoes are baking, heat a drizzle of olive oil in a pan over medium heat. Add the diced green capsicum and sauté for 3–4 minutes until slightly softened
Add the drained chickpeas, diced tomatoes, and your chosen spice mix. Stir to coat and simmer for 10–15 minutes, or until the mixture thickens and is heated through
In a bowl, combine the diced cucumber, red onion, and roma tomatoes to make a quick fresh salsa. Set aside
Mash the avocado to create a quick guacamole just before serving to keep it fresh.
Once the potatoes are cooked, slice each one open and fluff the inside with a fork
Spoon the spiced chickpea mixture generously over each potato. Top with a spoonful of cottage cheese or sour cream, then add the fresh salsa and avocado
Sprinkle with chopped parsley and spring onion