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 Baked Potatoes with Chickpeas 
  • 275 grams Potatoes
  • 3 tablespoons Vegetable oil
  • 1 medium Onion
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Coriander powder
  • 400 gram Chick peas
  • 4 tablespoons Chopped coriander leaves
  • 150 ml Yogurt
  • Pepper (As per taste)
  • Salt (As per taste)
Skin and chop the onion. You can use canned chickpeas, just drain the excess fluid. If using the dried variety, you’ll need to soak them in hot water for an hour, and cook until tender. Chop the parsley or coriander to use as garnish.

Scrub the potatoes and pat dry. Brush them with 1 tbsp of the vegetable oil and sprinkle lightly with salt.

Run thin skewers through the potatoes to help cook evenly. Place them on the oven shelf and bake at 200 C (400 F) mark 6 for 1˝ hours until tender.

Meanwhile, heat remaining oil in a large saucepan, add the onion, cumin, coriander powder and fry for about 4 minutes, stirring occasionally. Add the chickpea and cook for a further 1-2 minutes, stirring all the time.

Halve the potatoes and scoop out the flesh, keeping the shells intact. Add the potato flesh to the chickpea mixture along with the parsley/fresh coriander and yogurt. Mash until smooth, then add seasoning to taste.

Place the potato shells on a baking sheet and fill with the potato and chickpea mixture. Return to the oven and bake for a further10 –15 minutes.

Serve hot, sprinkled with chopped coriander/parsley.

Other Details
Serves: 4 Time: 110 mins.

Rating: Not rated yet.

Category: Appetizer | Submitted by: System


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