Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4 large baking potatoes
- 1 large red onion, peeled and sliced
- 1 large lime, juiced
- 270grams Greek yoghurt
- 2tablespoons mayonnaise
- 1tablespoons curry powder
- 70grams mango chutney
- 800grams chickpeas, drained
- 3tablespoons coriander, fresh, chopped
Nutrition per serving
2980kJ / 712Cal
2980 Kilojoules or 712 Calories
34% of daily energy intake*
Protein
25.8grams
Fat
13.2grams
Carbs
121grams
Sugars
15.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy curried coronation chickpeas make a delicious filling for jacket potatoes, and you can use leftovers for wraps or sandwiches.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced. Prick the potatoes all over with a fork and place on a baking tray. Bake for 1 hour.
Step 2 of 3
Mix the sliced red onion and lime juice in a bowl and set aside. Whisk the yoghurt, mayonnaise, curry powder and mango chutney together. Tip in the chickpeas and mix well to coat.
Step 3 of 3
Slice the baked potatoes open and fill with coronation chickpea mix. Top with lime red onions and fresh coriander and serve.
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