Jacket Potato The Chickpea Chill Recipe By Tasty Food

VEGAN CHICKPEA CURRY JACKET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
• Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-10 mins until softened.
• Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.
• Put the roasted sweet potatoes on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges. Season, then scatter with coriander before serving.

CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
• Add chickpeas, mix well, and cook for 2-3 minutes.
• Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
• On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
• Let cool slightly, then garnish with coriander and serve alongside steamed rice.

JACKET POTATO: THE IDEALIST RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• Spoon the flesh out of the potato leaving a ¼ inch (½ cm)border of potato in the skin. Place flesh in a bowl and set the skin aside.
• To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
• Top with roasted chickpeas, drizzle with queso, and garnish with green onion, to taste.
• Enjoy!

CHICKPEA-POTATO CHAAT

Steps:

• Potatoes
• Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
• Tamarind Chutney
• Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
• Green chutney
• Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
• Yogurt and assembly
• Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
• Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
• Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.

JACKET POTATO: THE CREATIVE THINKER RECIPE BY TASTY

Steps:

• Preheat oven to 375℉ (190 C). Line a baking sheet with parchment paper.
• Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• Spoon the flesh out of the potato leaving a ¼ inch border of potato in the skin. Place flesh in a bowl and set the skin aside.
• To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
• Top with roasted chickpeas, drizzle with queso, and garnish with potato chips, to taste.
• Enjoy!

BAKED CHILLI & JACKET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then put on a baking sheet and bake in the oven for 1 hr.
• While the potatoes are baking, heat the oil in a large frying pan. Add the onion and fry over a high heat for 5 mins until softened. Add the garlic and chilli sachet. Stir a few times to coat the onions in the spices, then tip the onion mixture into a large ovenproof dish.
• Put the pan back over high heat and add the beef mince, breaking it up with a spatula as you go. Cook until starting to become crisp at the edges, then add to the dish with the onions. Return the pan to heat and cook the bacon until crisp at the edges. Add the bacon to the beef and stir to combine.
• Stir in the tomato purée and tomatoes, then put the dish in the oven with the potatoes and bake for 25-30 mins until bubbling and starting to thicken. Stir in the beans and season well. Return to the oven for 5 mins to warm through.
• Cut a cross in the top of each potato and squeeze the sides to open. Spoon in the baked chilli and top with soured cream, cheese and coriander if you like.