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Chickpea Curry on Baked Potato

Prep time: 20 min
Total time: 50 min
Additional waiting time: 24 hours
Keeps: 3 days
Party favourite

Allergens: Coconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the chickpeas overnight or for 24 hours (skip this step with canned chickpeas).

Preheat the oven to 400 °F.

Pressure-cook the chickpeas for 15 minutes, starting once the cooker reaches pressure, until cooked but still firm (with canned chickpeas: just drain and rinse them).

Bake the potatoes for 30–40 minutes, until soft in the middle.

Meanwhile, dice the onion and press or mince the garlic.

Heat the oil in a large pan over medium heat (6/9). Sauté the onion for about 5 minutes, until soft.

Add the tomatoes and cook for about 10 minutes, until they release their juice.

Add the garlic, garam masala, curry powder and cumin, and cook for 1 minute.

Add the cooked chickpeas and coconut milk.

Simmer for 10–15 minutes, until the curry has thickened to your liking.

Remove from the heat and stir in the lime juice. Season with salt and pepper.

Cut the potatoes open and serve them topped with the curry.

Nutrition per portion

Calories: 625
Carbohydrates: 90 g
Protein: 21 g
Fat: 23 g
Iron: 8.5 mg
Calcium: 129.0 mg

Additional notes

With canned chickpeas: no additional soaking time required.