Jacket Potato with Curried Chickpeas and Mango Chutney
Ingredients
- 4 baking potatoes
- 800 g tinned chickpeas
- 400 g tinned chopped tomatoes
- 2 tsp garam masala
- 1 tsp ground turmeric
- 3 garlic cloves
- 2 tbsp mango chutney
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 524 kcal
- Protein
- 20.6 g
- Carbohydrate
- 81.4 g
- of which sugars
- 12 g
- Fat
- 9 g
- of which saturates
- 1 g
- Fibre
- 19 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Prick, rub with oil and salt, and bake the potatoes for 50–55 minutes.
- 2
Heat the vegetable oil in a saucepan. Crush in the garlic, add the garam masala and turmeric and cook for 1 minute.
- 3
Add the drained chickpeas and chopped tomatoes. Simmer for 12–15 minutes until the sauce is thick. Season.
- 4
Split the baked potatoes and spoon over the curried chickpeas. Top each with a spoonful of mango chutney.
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