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Potatoes With a Spicy Filling

4 large baking potatoes

1 tbsp vegetable oil (optional)

Salt and pepper

15 ½ oz/ 430 g canned chickpeas, drained

1 tsp ground coriander

1 tsp ground cumin

4 tbsp chopped cilantro

2/3 cup lowfat plain yogurt

Salad

2 tomatoes, chopped

½ cucumber, sliced

½ red onion, thinly sliced

Preheat the oven to 400oF/200oC. Scrub the potatoes and pat them dry with paper towels. Prick them all over with a fork and brush with oil, if using, then season to taste with salt and pepper. Place them on a large baking sheet and bake in the oven for 1-1/4 hours, or until cooked through. Let cool for 10 minutes.

Place the chickpeas in a large bowl and mash. Stir in the ground coriander, cumin, an dhalf the chopped cilantro, the cover and reserve.

Halve the potatoes and scoop the flesh into a bowl, keeping the shells intact. Mash the flesh until smooth and gently mix into the chickpea mixture with the yogurt. Season to taste. Place the shells on a baking sheet and fill with the potato mixture. Return the potatoes to the oven and bake for 10 – 15 minutes, or until thoroughly heated through.

Toss all the salad ingredients together. Sprinkle the potatoes with the remaining cilantro and serve with the salad.

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