• 4 large baking potatoes

  • 1 small diced onion

  • 1 tbsp olive oil

  • 1 tbsp garam masala

  • 1 tbsp turmeric

  • 1 tbsp ground coriander

  • 1 tbsp smoked paprika

  • 1 tsp salt

  • Cayenne pepper to your liking

  • 2 tins of chickpeas

  • 1 tin of chopped tomatoes

  • Garnishing (featured in the photo are coconut cream, fresh coriander and flaked almonds)


  1. Preheat your oven to 200C.

  2. Wash your potatoes thoroughly, pierce several times with a fork, and bake for 1 hour (or until soft in the center).

  3. In a pan on medium heat, add the olive oil and diced onions and cook until they start to brown.

  4. Add the spices and a dash of water, mixing until it forms a paste.

  5. Add your chickpeas and tinned tomatoes, and cook for a further 5 minutes before removing from the heat.

  6. Once the potatoes are cooked and have cooled slightly, cut them in half and add the chickpeas to the center, topped with coconut cream, fresh coriander and flaked almonds.