Baked Potatoes with Spicy Chickpea Stew

Name: Baked Potatoes with Spicy Chickpea Stew
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 people
Ingredients: 6 baking potatoes; 2 tablespoons olive oil; 2 Red Onions; 4 cloves garlic; 2 cm ginger; ½ teaspoon chilli flakes; 2 tablespoons cumin seeds; 2 tablespoons Turmeric; splash of water; 2 x 400 g tins chopped tomatoes; 2 tablespoons unsweetened cocoa powder; 2 x 400 g tins chickpeas; 2 yellow peppers (or whatever colour you prefer!); 2 tablespoons parsley; salt and pepper to taste; Side salad

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 people
Calories
500 kcal
Course
Main Course
Cuisine
Fusion, Mexican, North African

Baked Potatoes with Spicy Chickpea Stew

Nash Knight

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Mexican Mole meets North African Tagine! This Spicy Chickpea Stew is unbelievably delicious and makes a great topping for baked potatoes, plus it just happens to be vegetarian, vegan, gluten free and dairy free. And it contains chocolate. Yay!

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Ingredients

Servings

6 baking potatoes pricked all over
2 tablespoons olive oil
2 Red Onions finely chopped
4 cloves garlic grated or crushed
2 cm ginger grated
½ teaspoon chilli flakes (more if you like things hot!)
2 tablespoons cumin seeds
2 tablespoons Turmeric
splash of water
2 x 400 g tins chopped tomatoes
2 tablespoons unsweetened cocoa powder (or cacao)
2 x 400 g tins chickpeas (or kidney beans if you prefer!), including the chickpea water DON’T DRAIN!!
2 yellow peppers (or whatever colour you prefer!) chopped into bitesize pieces
2 tablespoons parsley (plus extra for garnish)
salt and pepper to taste optional
Side salad optional

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Instructions

Preheat the oven to 220C / 200C fan / gas mark 7 / 425F, meanwhile you can prepare all your ingredients.
When the oven is hot enough put your baking potatoes in the oven and cook for 1 hour or until they are done how you like them. (Feel free to use your normal baked potato method if it’s different from mine!)
Once the potatoes are in the oven, place the olive oil and chopped red onion in a large wide saucepan and cook gently, with the lid on for 5 minutes, until the onions are soft but not brown.
Remove the lid and add the garlic, ginger, cumin and chilli. Cook for a further minute on a low heat, then add the turmeric and a very small splash of water and cook for another minute, taking care not to let the pan get too dry.
Next, add in the tomatoes, cocoa powder (or cacao), chickpeas (including the chickpea water) and yellow pepper. Bring to the boil, then simmer on a low heat for 45 minutes until the sauce is thick and unctuous (but don’t let it burn!). The stew should be done at roughly the same time as the potatoes.
Finally stir in the 2 tablespoons of parsley, and some salt and pepper if you wish, and serve the stew on top of the baked potatoes, perhaps with a simple side salad.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 500kcal (25%) Carbohydrates 91g (30%) Protein 19g (38%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 221mg (9%) Potassium 1800mg (51%) Fiber 17g (68%) Sugar 13g (26%) Vitamin A 458IU (9%) Vitamin C 105mg (117%) Calcium 178mg (18%) Iron 10mg (56%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 500 kcal

% Daily Value*

Calories	500kcal	25%
Carbohydrates	91g	30%
Protein	19g	38%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	221mg	9%
Potassium	1800mg	38%
Fiber	17g	68%
Sugar	13g	26%
Vitamin A	458IU	9%
Vitamin C	105mg	117%
Calcium	178mg	18%
Iron	10mg	56%