Jacket potatoes are filling and so versatile. Plus the harissa chickpeas take just 15 minutes to make.
4 baking potatoes
1 tbsp olive oil, plus extra for the potatoes
1 red onion, finely sliced
2 garlic cloves, crushed
Small bunch of coriander, leaves and stalks separated and finely chopped
1 tsp ground cumin
2 x 400g tins of chickpeas, drained
4 tsp harissa
200g spinach, roughly chopped
Juice of half a lemon
Sea salt and black pepper
Dukkah (see tip) or toasted seeds, to serve
Garlicky coconut yogurt
150g coconut yogurt
1 garlic clove, crushed
1 tbsp extra virgin olive oil, plus extra to serve
1 tbsp tahini
- Preheat the oven to 210C/190C fan/gas 61⁄2. Rub the potatoes all over with a little olive oil and sea salt and bake on a baking tray for 60-90 minutes, until crispy on the outside and soft in the middle.
- Fifteen minutes before the potatoes are ready, make the chickpeas. Heat the olive oil in a large frying pan over a medium heat and add the onion. Fry for 5-7 minutes until soft and beginning to caramelise.
- Add the garlic and fry for another minute or so then stir in the coriander stalks and cumin. Fry for another minute, mix in the chickpeas and harissa and season well.
- Add a splash of water to loosen and squash down some of the chickpeas with a wooden spoon. Add the spinach and cook until wilted.
- To make the yogurt, mix all the ingredients together and season with salt.
- Stir the lemon juice and coriander leaves into the chickpeas and serve in jacket potatoes topped with the yogurt, olive oil and a sprinkling of dukkah or toasted seeds.
TIP Dukkah is a Middle Eastern nut and spice blend. It is available at Tesco and on ocado.com.
Now buy the book
How To Go Plant-Based by Ella Mills will be published by Yellow Kite on 18 August, price £26. To pre-order a copy for £22.10 with free UK delivery until 21 August, go to mailshop.co.uk/books or call 020 3176 2937.