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Curry Chickpea-Loaded Baked Potatoes |
Who says loaded baked potatoes can't be healthy?! This weeknight recipe tops baked potatoes with a creamy mix of chickpeas and coconut milk! It's vegan, dairy-loose, and delicious.
Ingredients :
- 2 large russet potatoes (1 pound every)
- 2 teaspoons greater virgin olive oil
- Sea salt for sprinkling and to taste
- 2 tablespoons olive oil
- four cloves garlic, minced
- three 1/2 cups cooked chickpeas, or 2 (15-ounce) can of chickpeas, drained and rinsed
- 1 cup complete-fat coconut milk
- 2 tablespoons curry powder
- Chopped sparkling cilantro
- Coconut flakes
Instructions :
Prep : 15M | Cook : 4M | Ready in : 55M |
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Notes :
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