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Curried Chickpea Loaded Potatoes

Curried Chickpea Loaded Potatoes for Heartwarming Comfort

Curried Chickpea Loaded Potatoes are a delightful celebration of comfort and warmth, featuring creamy potatoes filled with chickpeas and spices.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Yukon Gold Potatoes the creamy texture when cooked makes them the ideal base
  • 1 tablespoon Olive Oil adds richness and is perfect for sautéing
  • to taste Kosher Salt essential for enhancing potatoes' flavors
For the Chickpea Mixture
  • 1 medium Onion yellow or sweet onion for best flavor
  • 2 cloves Garlic Cloves fresh garlic elevates the taste
  • 1 tablespoon Fresh Ginger provides warmth and depth
  • 1 teaspoon Ground Cumin adds an earthy flavor
  • 1 tablespoon Curry Powder defines the dish's signature essence
  • 1 teaspoon Red Pepper Flakes adds a spicy kick; omit for milder
  • 1 cup Vegetable Broth a flavorful cooking liquid
  • 1 can Chickpeas (canned) offers protein and texture
  • 1 cup Frozen Peas brings color and sweetness
  • 2 tablespoons Juice of Lemons brightens up all the flavors
For Toppings
  • 1 cup Plain Greek Yogurt adds creaminess and balances spices
  • 2 tablespoons Salted Butter infuses richness; skip for vegan
  • 1/4 cup Chopped Fresh Cilantro freshens up the dish
Serving Suggestion
  • 1 cup Mixed Green Salad for a crisp contrast to the hearty potatoes

Equipment

  • Oven
  • Skillet
  • Fork
  • Air Fryer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) or air fryer to the same temperature.
  2. Wash and scrub Yukon Gold potatoes thoroughly, prick with a fork, coat in olive oil, and sprinkle with kosher salt before baking.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat, add chopped onion, sauté until translucent (5-7 minutes), then add minced garlic and ginger.
  4. Stir in ground cumin, curry powder, and red pepper flakes; cook for an additional minute to release aromas.
  5. Pour in vegetable broth and add canned chickpeas; bring to a gentle simmer for about 5 minutes.
  6. Stir in frozen peas and fresh lemon juice; cook for another 1-2 minutes until peas are vibrant.
  7. Once potatoes are tender, slice them down the center and fluff the insides with a fork.
  8. Top each potato with the curried chickpea mixture, add Greek yogurt, and sprinkle fresh cilantro before serving.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 54gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 600mgPotassium: 900mgFiber: 10gSugar: 6gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Pierce potatoes before baking to prevent bursting. Adjust spice levels according to preference. Garnish with fresh cilantro just before serving for best taste.

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