Vegan Curried Chickpea Baked Potato

Ingredients (serves 1)

• 100g Chickpeas Beans, Drained
• 5g Curry Powder
• 3g Garlic
• 45g Italian Chopped Tomatoes
• 15g Olive Oil
• 60g Onion
• 15g Mango Chutney
• 250g Potatoes
• 15g Spinach
• 2.5g Ground Cumin Powder

Method

Pre-heat oven to 180C / 350F / Gas Mark 4

1. Pierce baked potato, cover in oil and salt bake for 45 – 50 minutes (or microwave then crisp in the oven)
2. Cook the toppings, 10 minutes, fry onion and garlic, add spices and stir for 30 seconds, add the chickpeas and tomatoes  simmer for 5-6 minutes
3. Stir in spinach until wilted
4. Split the potato and fluff the inside, spoon the curry mixture inside
5. Optional finish with lemon, mango chutney or chilli flakes