Name: Curry Chickpea-Loaded Baked Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: For Potatoes:; 2 large Russet Potatoes; 2 tsp extra-virgin olive oil; sea salt; 2 tbsp olive oil; 4 garlic cloves; 3½ cups chickpeas; 1 cup coconut milk; 2 tbsp curry powder; fresh cilantro; coconut flakes

Curry Chickpea-Loaded Baked Potatoes Recipe

How To Make Curry Chickpea-Loaded Baked Potatoes

Enjoy your baked potatoes more by loading them with a creamy combination of curry chickpeas and coconut milk, for the tastiest side dish!

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

For Potatoes:

2large russet potatoes,(1 lb each)
2tspextra-virgin olive oil
sea salt,for sprinkling, to taste
2tbspolive oil
4garlic cloves,minced
3½cupschickpeas,cooked, drained, rinsed
1cupcoconut milk,full fat
2tbspcurry powder
fresh cilantro,chopped, to serve
coconut flakes,to serve

Instructions

Preheat the oven to 400 degrees F.
Slice the potatoes in half lengthwise, and coat them with olive oil using a brush or hands. Add a sprinkle of sea salt.
Place the potatoes cut-side down on a baking sheet.
Bake for 30 to 40 minutes until the potatoes are tender when pierced with a fork, depending on the size of the potato.

Chickpea Topping:

Heat a medium saucepan over medium-low heat. Add the olive oil followed by the minced garlic. Cook the garlic for 1 minute, just until fragrant.
Stir in the chickpeas, coconut milk, curry powder, and a pinch of sea salt. Simmer the chickpeas for 4 to 5 minutes until hot and the coconut milk has reduced slightly. If the sauce is too thick, add another splash of coconut milk or water, as needed.

To Assemble:

Place ½ of a potato on a plate and mash slightly to create room for the chickpeas to rest inside.
Top with the chickpeas and sprinkle with cilantro and toasted coconut flakes. Enjoy!