Ella Mills' harissa chickpea jacket potatoes recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ella Mills’ harissa chickpea jacket potatoes recipe By Ella Mills - August 7, 2022 Jacket potatoes are filling and so versatile. Plus the harissa chickpeas take just 15 minutes to make. Clare Winfield Serves 4 4 baking potatoes 1 tbsp olive oil, plus extra for the potatoes 1 red onion, finely sliced 2 garlic cloves, crushed Small bunch of coriander, leaves and stalks separated and finely chopped 1 tsp ground cumin 2 x 400g tins of chickpeas, drained 4 tsp harissa 200g spinach, roughly chopped Juice of half a lemon Sea salt and black pepper Dukkah (see tip) or toasted seeds, to serve Garlicky coconut yogurt 150g coconut yogurt 1 garlic clove, crushed 1 tbsp extra virgin olive oil, plus extra to serve 1 tbsp tahini Preheat the oven to 210C/190C fan/gas 61⁄2. Rub the potatoes all over with a little olive oil and sea salt and bake on a baking tray for 60-90 minutes, until crispy on the outside and soft in the middle. Fifteen minutes before the potatoes are ready, make the chickpeas. Heat the olive oil in a large frying pan over a medium heat and add the onion. Fry for 5-7 minutes until soft and beginning to caramelise. Add the garlic and fry for another minute or so then stir in the coriander stalks and cumin. Fry for another minute, mix in the chickpeas and harissa and season well. Add a splash of water to loosen and squash down some of the chickpeas with a wooden spoon. Add the spinach and cook until wilted. To make the yogurt, mix all the ingredients together and season with salt. Stir the lemon juice and coriander leaves into the chickpeas and serve in jacket potatoes topped with the yogurt, olive oil and a sprinkling of dukkah or toasted seeds. TIP Dukkah is a Middle Eastern nut and spice blend. It is available at Tesco and on ocado.com. Now buy the book How To Go Plant-Based by Ella Mills will be published by Yellow Kite on 18 August, price £26. To pre-order a copy for £22.10 with free UK delivery until 21 August, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved