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
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
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.
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.
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.
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.
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.
Serve the potato skins with homemade tahini ranch dip.
Preparing In The Kitchen
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.
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.
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.
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.
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.
Serve the potato skins with homemade tahini ranch dip.