thepioneerwoman5.0
Curried Chickpea Loaded Potatoes
Make these easy stuffed potatoes for dinner tonight - they're perfect as a vegetarian main dish or as a side for grilled steak or chicken.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400 ̊. Prick the potatoes all over with a fork and rub with 1 tablespoon olive oil. Place on a baking sheet and bake until fork-tender, ⏱️ 1 hour to ⏱️ 1 hour ⏱️ 15 minutes.
2
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and cook, stirring, until softened, about ⏱️ 5 minutes. Add the garlic, ginger, 1 teaspoon each salt and cumin, the curry powder and red pepper flakes; cook, stirring, until fragrant, ⏱️ 1 minute.
onion, chopped1
3
Add the broth, scraping up any browned bits. Add the chickpeas and bring to a simmer, stirring. Remove from the heat and mash with a potato masher.
4
Add the peas and the juice of 1 lemon and stir. Season with salt and/or red pepper flakes to taste. Return to medium-low heat and heat through.
5
Combine the yogurt, juice of the remaining 1⁄2 lemon, 1⁄2 teaspoon salt and 1⁄4 teaspoon cumin in a small bowl.
6
Split open the potatoes. Top each with 1⁄2 tablespoon butter and fluff with a fork, mashing in the butter. Divide the chickpea filling among the potatoes; top with the yogurt sauce and cilantro. Serve with salad.
Nutrition Facts
calories
703 Calories
fat Content
23 g
fiber Content
22 g
sugar Content
17 g
sodium Content
1388 mg
protein Content
28 g
trans Fat Content
0 g
cholesterol Content
25 mg
carbohydrate Content
80 g
saturated Fat Content
8 g
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