Curried Chickpea Loaded Potatoes
These stuffed potatoes are the ultimate comfort food!
By Ree Drummond
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 5 mins
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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 cup
vegetable broth
- 2
15-ounce cans chickpeas, drained and rinsed
- 1 1/2 cups
frozen peas
Juice of 1 1/2 lemons
- 1 cup
plain Greek yogurt
- 2 Tbsp.
salted butter
Chopped fresh cilantro, for topping
Mixed green salad, for serving
Directions
- Step 1Preheat 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.
- Step 2Meanwhile, 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.
- Step 3Add 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.
- Step 4Add 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.
- Step 5Combine the yogurt, juice of the remaining 1⁄2 lemon, 1⁄2 teaspoon salt and 1⁄4 teaspoon cumin in a small bowl.
- Step 6Split 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.
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