Baked Potatoes with Spicy Chickpea Stew
User Reviews
4.5
4 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
Report
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!
Share:
Ingredients
- 6 potato pricked all over, baking variety
- 2 tablespoons olive oil
- 2 red onions finely chopped
- 4 cloves garlic grated or crushed
- 2 cm ginger grated
- ½ teaspoon chili flakes more if you like things hot!
- 2 tablespoons cumin seeds
- 2 tablespoons Turmeric
- water splash
- 2 x 400 g chopped tomatoes canned
- 2 tablespoons cocoa powder or cacao, unsweetened
- 2 x 400 g chickpeas or kidney beans if you prefer!), including the chickpea water DON’T DRAIN!!, tinned
- 2 bell pepper chopped into bitesize pieces, yellow or other color
- 2 tablespoons parsley (plus extra for garnish)
- salt optional, to taste
- black pepper optional, to taste
- Side salad optional
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
(38%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
Other Recipes
You'll Also Love
