Chickpea & Tomato Stuffed Baked Potato

A filling and nutritious baked potato stuffed with a flavorful chickpea and tomato mixture.

Ingredients

• 1 large baking potato, such as Russet Potatoes
• 1/2 cup, drained and rinsed Chickpeas
• 1/2 cup, diced Tomatoes
• 1/4 cup, finely chopped Onion
• 1 clove, minced Garlic
• 1 tbsp Olive oil
• 1/4 tsp Smoked Paprika
• 1/4 tsp Chili powder
• 1/4 tsp Cumin
• To taste Salt and freshly ground black pepper
• 1 tbsp, chopped, for garnish Fresh cilantro

Instructions

1. Preheat oven to 400°F (200°C). Wash the potato and prick it several times with a fork.
2. Rub the potato with a small amount of olive oil and sprinkle with salt. This will help the skin crisp up while baking.
3. Bake the potato for 45-60 minutes, or until soft. A knife should easily pierce the center.
4. While the potato is baking, prepare the chickpea and tomato mixture. Heat olive oil in a pan over medium heat. Add finely chopped onion and minced garlic and cook until softened and fragrant, about 3-5 minutes.
5. Add the diced tomatoes, chickpeas, smoked paprika, chili powder, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have slightly broken down and the flavors have melded.
6. Once the potato is baked, slice it open lengthwise and fluff the inside with a fork.
7. Spoon the chickpea and tomato mixture into the potato. Garnish with fresh cilantro and serve immediately.

Cuisine: American

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 10 mins

Cook Time: 50 mins

Serving Size: 1

Meal Type: lunch