Chickpea,Tomato & Baked Potato

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These baked potatoes are topped with soft chickpeas, tomatoes, herbs and garlic - great as a lunch or quick family dinner.
Serves 4 

4 large baking potatoes, scrubbed and washed
2 tbsp. sunflower oil
4 oz. canned chickpeas, drained
2 cups canned chopped tomatoes, drained
1 tbsp. fresh basil, finely chopped
1 garlic clove, finely crushed
1 tsp. oregano 
Seasoning to taste 
Parmesan cheese to serve 
Margarine or butter for mashing potato

Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.

Meanwhile, heat sunflower oil in a frying pan. Add chickpeas, tomatoes, basil, garlic and oregano and seasoning. Fry gently for 10 minutes, covered.

Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes. Put halves on serving plates and spoon chickpea and tomato mixture on top. Serve hot garnished with Parmesan cheese as a great lunch or quick family dinner.

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