Baked Potatoes with Spiced Chickpea Filling

One of the best uses of a freezer is the storage of cooked pulses. So often one needs them in small quantities, yet the cooking and preparation is time-consuming. I have never understood why people choose to spend their summer days preparing vegetables for the freezer in preference to spending time in the garden putting in vegetables for fresh use during the winter.


  • 4 large potatoes
  • 5 oz (150 g) cooked chickpeas
  • 2 tablespoons yoghurt
  • 1 tablespoon lemon juice
  • 1 fat clove garlic, finely chopped
  • 1 dessertspoon fresh herbs (chervil or parsley)
  • Sea salt and freshly ground black pepper
  • 2 tablespoons sesame seeds


Scrub and bake the potatoes. Purée the chickpeas with a masher or a food processor, taking care not to over-process. Add the potato flesh, the yoghurt, lemon juice, garlic, herbs and seasoning.

Spoon the filling into the potato skins, sprinkle with the sesame seeds and bake for a further 20 minutes at gas mark 7/425°F/220°C, then serve immediately.

‘An Englishman neither knows how to grow, how to boil, nor how to relish a potato.’

Charlotte Elizabeth, traveller, writing in 1948.