Chickpea Stuffed Potatoes

Preheat oven to 180°C (350°F). Line a baking tray with aluminum foil.

Scrub and wash the potatoes. Cut into half and drizzle generously with olive oil. Season with salt and pepper. Bake in the oven, cut side down, for 20–25 minutes until soft and thoroughly cooked.

Meanwhile, heat some olive oil in a frying pan. Sauté chickpeas. Add paprika, cumin, coriander, cinnamon and cayenne pepper. Cook until chickpeas are crispy on the outside, about 5–8 minutes. Set aside.

Next, make the garlic sauce. Mix together hummus, tahini, garlic and soy milk together. Stir until free of lumps. Adjust the seasoning with salt and pepper.

To serve, spoon some sauce onto baked potato. Top with chickpeas, onion, cherry tomatoes, and coriander leaves. Serve immediately.