Ingredients:
4 baking potatoes ( each about 300g)
1 tablespoon olive oil
1 (430 g) cans chickpeas, drained
1 teaspoon coriander
1 teaspoon ground cumin
4 tablespoons fresh coriander, chopped
2 garlic cloves, crushed
2/3 cup natural low-fat yogurt
1 tablespoon tahini
salt & freshly ground black pepper, to taste
Directions:
Preheat the oven to 200 C.
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.
Servings: 4
Time preparation: 20 min.
Time total: 110 min.