Curried Chickpea Loaded Potatoes

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

4 medium Yukon Gold otatoes

2 tbsp. olive oil

1 onion, chopped

2 garlic cloves, finely chopped

1 tbsp. grated fresh ginger

1 1/2 tsp. kosher salt, plus more to taste

1 1/4 tsp. ground cumin

1 tsp. curry powder

1/4 tsp. red pepper flakes, plus more to taste

1/2 c. vegetable broth

2 15-ounce cans chickpeas, drained and rinsed

1 1/2 c. frozen peas

Juice of 1 1/2 lemons

1 c. plain Greek yogurt

2 tbsp. salted butter

Chopped fresh cilantro, for topping

Mixed green salad, for serving

Directions

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.

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.

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.

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.

Combine the yogurt, juice of the remaining 1⁄2 lemon, 1⁄2 teaspoon salt and 1⁄4 teaspoon cumin in a small bowl.

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

• Calories: 703
• Total Fat: 23 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 25 mg
• Sodium: 1388 mg
• Total Carbohydrate: 80 g
• Dietary Fiber: 22 g
• Total Sugars: 17 g
• Protein: 28 g