Creamy Curried Chickpea Jacket Potato

Method

1. 1 Preheat the oven to 200°C static (180°C fan / 400°F).
2. 2 Place the sweet potatoes on a lined tray, drizzle with olive oil, season with salt and pepper, and pierce them with a fork. Brush to coat evenly, then roast until they’re soft, caramelised, and completely tender (about 45-50 minutes).
3. 3 Meanwhile, heat a generous glug of olive oil in a pan.
4. 4 Add the diced onion and garlic and cook until softened and lightly golden.
5. 5 Add the spices, stir, and let the spices infuse for a minute.
6. 6 Add the chickpeas and stir to coat them in the spices.
7. 7 Pour in a splash of vegetable stock — the more you add, the creamier and saucier the mixture will become.
8. 8 Turn the heat to low and stir through both yogurts.
9. 9 Stir in the nutritional yeast and spinach, letting the leaves wilt into the chickpeas.
10. 10 Warm gently until heated through (avoid boiling to prevent splitting).
11. 11 Split the roasted sweet potatoes open and fill generously with the creamy curried chickpeas.
12. 12 Top with an extra spoon of yogurt, crushed pistachios, coriander, and red chilli pieces. Add a pinch of salt and pepper and serve warm.