Ingredients
2large russet potatoes,(1 lb each)
2tspextra-virgin olive oil
sea salt,for sprinkling, to taste
2tbspolive oil
4garlic cloves,minced
3½cupschickpeas,cooked, drained, rinsed
1cupcoconut milk,full fat
2tbspcurry powder
fresh cilantro,chopped, to serve
coconut flakes,to serve
Preparation
Preheat the oven to 400 degrees F.
Slice the potatoes in half lengthwise, and coat them with olive oil using a brush or hands. Add a sprinkle of sea salt.
Place the potatoes cut-side down on a baking sheet.
Bake for 30 to 40 minutes until the potatoes are tender when pierced with a fork, depending on the size of the potato.
Heat a medium saucepan over medium-low heat. Add the olive oil followed by the minced garlic. Cook the garlic for 1 minute, just until fragrant.
Stir in the chickpeas, coconut milk, curry powder, and a pinch of sea salt. Simmer the chickpeas for 4 to 5 minutes until hot and the coconut milk has reduced slightly. If the sauce is too thick, add another splash of coconut milk or water, as needed.
Place ½ of a potato on a plate and mash slightly to create room for the chickpeas to rest inside.
Top with the chickpeas and sprinkle with cilantro and toasted coconut flakes. Enjoy!
