Stuffed Potato with Tandoori Chickpeas
Chickpeas are tossed and cooked in a frypan with a heaped teaspoon of our Tandoori Sauce/Marinade and a small amount of coconut milk. This spicy filling is then stuffed into a parboiled steaming hot potato to make this delicious, no-fuss perfect for anytime, type of meal!
- 2 large baking potatoes
- 1 tbsp sunflower oil
- 1 heaped tsp Latasha’s Kitchen Tandoori Sauce/Marinade
- 1 tbsp water
- 60 ml Ayam brand coconut milk
- 1 can chickpeas, rinsed and drained
- Salt to taste
- 1 lemon wedge
- 2 spring onions, chopped
- 4 tbsp grated cheese
- Olive oil to drizzle
- Small bunch of coriander leaves
- Sweet paprika powder to sprinkle as a garnish
- Dollop of yoghurt, optional
- Pre-heat oven to 180°C.
- Scrub potatoes and parboil for an hour till soft but firm.
- Meanwhile heat oil in frypan over medium-high heat. Add Latasha’s Kitchen Tandoori Sauce/Marinade and a tablespoon of water. Fry gently for 3 minutes then add coconut milk. Cook for 5 minutes on low then add drained chickpeas and some salt. Cook on low for another 5 minutes until the coconut milk starts to thicken up and coat the chickpeas thickly. Add a squeeze of lemon and chopped spring onions.
- Coat parboiled potatoes with some olive oil, then cut a slit down the length of each parboiled potato and carefully open. Top each potato with half the chickpea mixture and sprinkle over grated cheese. Drizzle over some olive oil and place on baking tray lined with baking paper. Bake for 10 minutes. Sprinkle with chopped coriander and sweet paprika.
- Serve with a nice tangy salad and some light yoghurt.
Potato can be steamed instead of parboiled for this recipe. You can use yoghurt or pouring cream instead of coconut milk for a richer and creamier flavour.
As an alternative method, the potatoes can be baked in a hot pre-heated oven set at 200°C. Scrub the potatoes and poke a few holes in each with a knife. Bake for about 50 minutes or until easily pierced with a knife. Make a slit on the top and gently squeeze the sides of the potatoes. Fill while hot with the chickpea mixture and drizzle with melted butter. Scatter over the grated cheese and serve garnished with chopped coriander and sweet paprika.