Chickpea Broccoli Potato Skins

Keeping things comforting, but healthy with these chickpea broccoli potato skins. Made simply with sweet potatoes, chickpeas, broccoli, spices, and a generous amount of sharp cheddar cheese. Crisp on the outside, soft on the inside.

Ingredients

Ingredients
Servings:
Sweet Potatoes
g
Chickpeas
g
Broccoli Rabe
tbsp
Olive Oil
tsp
Chili Powder
tsp
Sweet Smoked Paprika Powder
tsp
Onion Powder
tsp
Garlic Powder
tsp
Dried Oregano
tsp
Ground Cumin
tbsp
Lemon Juice
g
Cheddar Cheese
Salt & Pepper to taste
Tahini Ranch Dip
g
Tahini Paste
tbsp
Lemon Juice
tsp
Dijon Mustard
tbsp
Buttermilk
tbsp
Dried Dill
tsp
Garlic Powder
tsp
Cayenne Pepper
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Wash the potatoes and prick them all over with a fork. Back them directly on the rack for about 50-60 minutes until tender. Allow them cool down.
  2. Reduce the oven to 180 ºC. Pour the chickpeas through a sieve, strain and drain well. Wash and dry the broccoli. In a medium bowl, mix the olive oil, chili, paprika, onion, garlic, oregano, cumin, lemon juice, salt and pepper and marinate the chickpeas and broccoli with it. Spread evenly on the prepared baking tray and bake for about 15-18 minutes, until crispy.
  3. Half the potatoes and scrape the sweet potato flesh out of the peel, leaving 1 cm thick layer of sweet potatoes. Brush the skins with a little olive oil and bake for 5 minutes, until crispy.
  4. Remove skins from the oven and stuff with the broccoli and chickpeas. Top with shredded cheese. Return to the oven and bake for 10 minutes, until the cheese is melted.
  5. Meanwhile, make the ranch. Combine all ingredients in bowl. Add 30 ml of water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.
  6. Serve the potato skins with homemade tahini ranch dip.

Preparing In The Kitchen
  1. Wash the potatoes and prick them all over with a fork. Back them directly on the rack for about 50-60 minutes until tender. Allow them cool down.
  2. Reduce the oven to 180 ºC. Pour the chickpeas through a sieve, strain and drain well. Wash and dry the broccoli. In a medium bowl, mix the olive oil, chili, paprika, onion, garlic, oregano, cumin, lemon juice, salt and pepper and marinate the chickpeas and broccoli with it. Spread evenly on the prepared baking tray and bake for about 15-18 minutes, until crispy.
  3. Half the potatoes and scrape the sweet potato flesh out of the peel, leaving 1 cm thick layer of sweet potatoes. Brush the skins with a little olive oil and bake for 5 minutes, until crispy.
  4. Remove skins from the oven and stuff with the broccoli and chickpeas. Top with shredded cheese. Return to the oven and bake for 10 minutes, until the cheese is melted.
  5. Meanwhile, make the ranch. Combine all ingredients in bowl. Add 30 ml of water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.
  6. Serve the potato skins with homemade tahini ranch dip.

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