Spicy Chickpea stuffed Potato skins
These Stuffed potato skins with spicy chickpeas are a warm and comforting meal perfect for dinner quick & easy to make, gluten-free, vegan-friendly
As you know, there’s something magical about potatoes. They’re like a blank canvas waiting to be transformed into something utterly delicious. I bet you have never had the chance to stuff a potato with veggies and legumes, have you?
Potato skins have an interesting history. Did you know that they were first popularized in the 1970s by a restaurant called T.G.I. Friday’s? It was there that they were introduced as an appetiser, and they quickly gained popularity for their crispy texture and savoury fillings. Since then, potato skins have become a classic dish enjoyed by people all over the world.
But what makes stuffed potato skins so special? Well, it’s all about the combination of textures and flavoursThe crispy stuffed potato skins provide the perfect vessel for a variety of fillings, from gooey cheese to hearty veggies or, in this case, flavourful spicy chickpeas.
Nutritional Benefits of Chickpeas and Potatoes
Before we dive into the recipe, let’s talk about the nutritional and health benefits of the main ingredients. Chickpeas, also known as garbanzo beans, are an excellent source of plant-based protein, fibre, and essential minerals like iron and magnesium. They are also low in fat and help regulate blood sugar levels.
Potatoes, on the other hand, are rich in vitamins, minerals, and antioxidants. They are a good source of vitamin C, B vitamins, potassium, and fibre. Additionally, potatoes are naturally gluten-free and can be a great alternative for those with gluten intolerance.
Tips for Making the Perfect Stuffed Potato Skins
- Make sure to thoroughly wash and dry the potatoes before baking to ensure crispy skin.
- Don’t overcook the potatoes during the first baking phase, as they will continue to cook when filled and baked again.
- Feel free to get creative with your toppings. Try adding some grated cheese, salsa, or guacamole to enhance the flavours.
- Serve these chickpea-stuffed potato skins as a tasty appetiser at your next gathering or as a satisfying main course for a weeknight dinner.
Variations of Chickpea Stuffed Potato Skins
While this recipe is delicious as is, you can easily change it to your liking, here are a few ideas:
- Cheesy Chickpea Stuffed Potato Skins: After filling the potato skins with the chickpea mixture, top them with your favourite shredded cheese and bake until melted and bubbly.
- Mediterranean Chickpea Stuffed Potato Skins: Add some chopped Kalamata olives, and diced cucumber to the chickpea mixture for a Mediterranean twist.
- BBQ Chickpea Stuffed Potato Skins: Replace the curry powder and turmeric with your favourite BBQ seasoning, and top the potato skins with a drizzle of BBQ sauce before baking.
Final Thoughts and Try This Recipe
Chickpea-stuffed potato skins are a delightful combination of crispy potato skins and flavourful chickpeas. They are not only delicious but also packed with nutrients, making them a satisfying and healthy choice. Enjoy the process of creating these drool-worthy chickpea-stuffed potato skins.
Question?
What other creative toppings would you add to these chickpea stuffed potato skins?
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MADE THE RECIPE?
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STUFFED POTATO SKINS WITH SPICY CHICKPEAS
Equipment
- Baking sheet
- mixing bowl
- Fork or potato masher
- Knife
- Spoon,
- Saute pan
Ingredients
- 1 tbsp olive oil
- 1 medium onion medium: chopped
- 3 garlic cloves minced
- 1 can chickpeas drained
- 2 medium tomatoes fresh: chopped
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp black pepper to taste
- 1 tsp chilli flakes
- Coriander to garnish
Instructions
- Preheat your oven to 200°C (400°F). Wash the potatoes and pat them dry. Pierce each potato several times with a fork to allow steam to escape while baking.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are baking, heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
- Add the drained chickpeas, chopped tomatoes, curry powder, turmeric, black pepper, and chilli flakes to the pan. Stir well to combine all the ingredients and let them simmer for 10-15 minutes, allowing the flavors to meld together.
- Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer of potato attached to the skin.
- Mash the scooped-out potato flesh and add it to the chickpea mixture. Stir until well combined.
- Spoon the chickpea and potato mixture back into the potato skins, distributing it evenly among all the halves.
- Place the stuffed potato skins on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the tops are golden brown and crispy.
- Garnish with fresh coriander and serve with salsa on the side, if desired.
Notes
- 2 baking potatoes: £0.50
- 1 tablespoon of olive oil: £0.10
- 1 medium onion: £0.15
- 1-3 garlic cloves: £0.10
- 1 can of chickpeas: £1.00
- 2 fresh medium tomatoes: £0.40
- 1 teaspoon of curry powder: £0.05
- 1 teaspoon of turmeric: £0.05
- 1 teaspoon of black pepper: £0.05
- 1 teaspoon of chilli flakes: £0.05
- Coriander: £0.15
