2 medium fluffy potatoes
e.g. Maris Piper or King Edward
1 x 5ml spoon oil
½ small onion
1 small garlic clove
1 x 5ml spoon curry powder or garam masala
1 x 200g can chickpeas, drained and rinsed
1 x 5ml spoon tomato purée
1 x 400g can chopped tomatoes
1 x 100g baby spinach leaves
Fork, vegetable knife, chopping board, frying pan, wooden spoon, can opener, measuring jug, spoon, plate.
- Pierce the potatoes several times with a fork and place in the microwave on high (900W) for approximately 10 minutes, until soft. (Microwave times may vary).
- Peel and finely chop the onion.
- Peel and finely chop or crush the garlic.
- Heat the oil in a non-stick frying pan and gently cook the onion for 3-4 minutes.
- Add the garlic and curry powder or garam masala and cook for a further 1-2 minutes.
- Add the chickpeas, tomato purée, chopped tomatoes and 400ml water.
Simmer for 20-25 minutes.
- Remove the pan from the heat and stir through the spinach leaves, cover and set aside.
- When the potatoes are cooked, slit them open. Be careful, the potatoes will be hot.
- Spoon over the chickpea mixture and serve immediately.
- For a crispy potato skin, once cooked in the microwave, place the potatoes on a baking tray in a hot oven (220⁰C, 200⁰C Fan, Gas Mark 7) for approximately 20 minutes
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?
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