Baked Potatoes with Chickpeas & Broccoli Pesto
Serving: 2
Share this recipe!
Directions
- Preheat oven to 220°C. Spray a baking sheet with cooking spray before placing potatoes, sliced lengthways, skin side down. Bake for 20-25 minutes, or until soft.
- While the potatoes are baking, blitz the broccoli, basil and oil using a handheld blender or mixer to create the pesto. Set aside.
- Sauté the chickpeas in a pan over medium heat with coconut oil, cumin and paprika for about 5-10 minutes.
- Remove potatoes from the oven and top with chopped red cabbage, chickpeas, pesto, and pecan nuts. Serve warm and enjoy!
Ingredients
- 1 Medium Potato (180g), cut in half lengthwise (with skin)
- 1 cup Broccoli Florets
- Handful of Fresh Basil Leaves
- 2 tbsp Olive Oil
- ¾ cup Cooked Chickpeas
- ½ tsp Coconut Oil
- ½ tsp Dried Cumin
- ¼ tsp Paprika
- ¼ cup Red Cabbage, roughly chopped
- 2 tsp Pecan Nuts, chopped