Tajine chickpea baked potatoes

Recipe by: Zainab Abdullah Baqadir

Serving Size

1
Preheat the oven to 220C. Prick the potatoes with a fork, put them on a plate, and microwave on high for 5 minutes, turning halfway. Transfer to a baking sheet, drizzle with oil, and bake for 20 minutes. Add the broccoli halfway through, drizzle with oil and continue to cook.
2
While the jacket potatoes bake, put the chickpeas, coconut milk, and tajine sauce in a saucepan. Bring to the boil then reduce to a simmer. Cook for 10 minutes until the chickpeas are creamy.
3
Add butter and spoon the baked potatoes into the chickpeas and broccoli. Finish with grated cheddar.