Crispy potato skins w/ smoky chickpeas


Crispy potato skins with smoky chickpeas πŸ”₯


-- For a cosy dinner in! This meal is a great way to get protein from a plant based source without changing the flavours we love. It’s packed with spices so you will hardly notice the difference. πŸƒ


RECIPE // Serves 3-4 ⁣

Ingredients. πŸƒ 

βž• 4 large potatoes ⁣

βž• olive oil ⁣

βž• 2 shallots, finely chopped ⁣

βž• 1 large garlic clove, finely chopped ⁣

βž• 1/2 tsp cumin ⁣

βž• 1 tsp smoked paprika ⁣

βž• 1 tsp chilli paste or powder, to taste ⁣

βž• 400g crushed tomatoes, tinned ⁣

βž• 1/2 tsp salt ⁣

βž• 1/2 tsp black pepper ⁣

βž• 1 tsp coconut sugar or any sweetener ⁣

βž• a squeeze of lime ⁣

βž• 1 cup cooked chickpeas⁣

βž• fresh parsley + coriander, chopped ⁣

βž• yoghurt or sour cream to serve ⁣



Place your potatoes in a pot, cover with water. Turn stove onto medium heat and bring to a boil. Once boiling drain off and cool completely. ⁣


While the potatoes are cooling, heat up 2 tbsp olive oil in a pan. Fry up garlic and shallots for 3 minutes. Add the spices and chill paste. Fry gently stirring often (do not burn spices). ⁣


Add the tomatoes and all its juices into the pan. Add a touch more water and salt. Let simmer on low until mixture thickens. ⁣


πŸ§‚πŸ‹ Taste and season with a little more salt (if needed) + the pepper, lime and sugar. ⁣


Stir in the cooked chickpeas and allow them to warm up.️ Heat the oven up to 180C/355F. Line a baking tray with baking paper. ⁣


Cut the cooled potatoes in halves and scoop out some of the middle. Brush the potatoes with olive and salt and bake for 30 mins or until the edges start crisping up. ⁣


Serve with warm chickpea mix, a dollop of yoghurt, fresh herbs and pepper πŸ‘Œ