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Serving: 6

INGREDIENTS

 1 Medium Potato
 20 g Butternut
 20 g Chickpeas – in brine
 10 g Tomato
 5 g Coriander
 5 g Thyme
 5 g Red Onion
 2 g Salt
 2 g Pepper
 2 ml Apple Vinegar

DIRECTIONS

1

Boil potato in its jacket for 15 to 20 minutes.

2

Cut butternut into 1cm dices and then place into potato water.

3

Cook for 10 to 15 minutes or until soft.

4

Remove from the water and add the chickpeas.

5

Dice tomato into small cubes.

6

Chop coriander and thyme off the stem finely, as well as the red onion.

7

Mix the fresh herbs with the tomato, add the vinegar, and keep to one side.

8

When the potato is cooked, cut in half and take out the flesh / inside of the potato.

9

Mix this with the butternut and chickpeas. Keep the jackets. This needs to be completed while the potato is hot.

10

Replace the filling created, back into the jackets.

11

Place the tomato salsa on top and enjoy the fresh flavours.

Ingredients

 1 Medium Potato
 20 g Butternut
 20 g Chickpeas – in brine
 10 g Tomato
 5 g Coriander
 5 g Thyme
 5 g Red Onion
 2 g Salt
 2 g Pepper
 2 ml Apple Vinegar

Directions

1

Boil potato in its jacket for 15 to 20 minutes.

2

Cut butternut into 1cm dices and then place into potato water.

3

Cook for 10 to 15 minutes or until soft.

4

Remove from the water and add the chickpeas.

5

Dice tomato into small cubes.

6

Chop coriander and thyme off the stem finely, as well as the red onion.

7

Mix the fresh herbs with the tomato, add the vinegar, and keep to one side.

8

When the potato is cooked, cut in half and take out the flesh / inside of the potato.

9

Mix this with the butternut and chickpeas. Keep the jackets. This needs to be completed while the potato is hot.

10

Replace the filling created, back into the jackets.

11

Place the tomato salsa on top and enjoy the fresh flavours.

Butternut and chickpea stuffed potato with a tomato herb salsa