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.