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.