Description
A delicious yet low-fat twice-baked potato side dish with a blend of classic middle eastern flavours: chickpeas, cumin and coriander. Serve with roasts or with your favourite middle eastern main course dish. Adapted from "practical cookery: low fat". These potatoes could also be served on their own as a light vegetarian meal. In view of the comments by reviewers about the potatoes being a bit dry, i have added a tablespoon of tahini. I have also added some garlic. I'm not sure how the recipe escaped having garlic in it when i first posted it!
Ingredients
- Baking Potatoes
- Olive Oil
- Chickpeas
- Coriander
- Ground Cumin
- Fresh Coriander
- Garlic Cloves
- Low-fat Yogurt
- Tahini
- Salt & Freshly Ground Black Pepper
Instructions
- Preheat the oven to 200c
- Wash the potatoes to remove any dirt, pat dry with paper towels
- Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper
- Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through
- Cool for about 10 minutes
- While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork
- Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander
- Cover the bowl with with plastic wrap, and set aside
- Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh
- Mash the potato flesh until smooth and gently mix with the chickpea mixture
- Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste
- Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture
- Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through
- Serve the potatoes with the remaining half of the chopped coriander