Butter Chickpea Baked Potato

1. Heat the oven to 180°C.
2. Pierce the potatoes all over with a fork, then rub with a little oil and salt. Place on a baking rack and bake for about 1 hour, or until soft when pierced with a sharp knife.
3. Combine the Barker’s Butter Chicken Meal Sauce in a saucepan with the drained chickpeas and bring to a simmer for 10 minutes until hot.
4. Slice a cross in the top of the cooked potatoes and, using your thumbs and first fingers, push the sides to open out the potato. Alternatively, cut the potato into two halves and lay cut side up.
5. Spoon the chickpea mixture over the potatoes and top with a spoonful of coconut yoghurt and a sprinkle of chives and ground pepper.

Tips

1. You can substitute the coconut yoghurt for Greek yoghurt if you don’t need this recipe to be vegan.
2. Try changing things up by replacing the potato with kumara, or substituting the chickpeas with canned lentils.
3. For a meaty version, panfry 400g chicken, beef or lamb mince in a little oil, then add the meal sauce and simmer for 10 minutes before spooning over the potatoes.
4. If you love grated cheese on a baked potato, choose a mild flavoured one to complement the flavours in the sauce.