2 Russet Potatoes
2 tablespoons ghee
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon turmeric
¼ teaspoon sea salt
1 15oz can BUSH’S® Organic Garbanzo Beans
1 garlic clove, minced
½ cup plain, whole milk yogurt
1 garlic clove, grated
Zest from one lemon
Pinch of salt
Cilantro/Parsley, for serving
⅓ cup crushed corn nuts (see note)
- Cook potatoes however you like to normally cook baked potatoes. I typically wash, prick, and stick mine in a 400˚F oven and bake for 45 minutes to an hour. (see note)
- While the potatoes are baking, make the garbanzo beans and yogurt sauce. For the sauce, combine yogurt, garlic, lemon zest, and a pinch of salt. Set aside and let rest.
- For garbanzo beans, heat a skillet over medium heat. Add the ghee and melt. Then measure in the spices, letting cook for 30 seconds or so then add in the salt and garbanzo beans. Cook, coating the garbanzo beans with the spice mixture. Once the garbanzo beans are hot, add in the minced garlic and cook until golden. Remove the garbanzo beans from the heat.
- To assemble, cut the potatoes open. You can go traditional stuffed potatoes by cutting them in half. I like to wedge them and pile on a plate. Top with garbanzo beans, yogurt sauce, herbs, and corn nuts.
I didn’t take these potatoes the extra step but I also love cutting baked potatoes into wedges then frying the wedges in ghee as well for crisp edges.
My local co-op sells corn nuts in the bulk section that are seasoned with just salt. I’d recommend going with something like this since the garbanzo beans have good amount of flavor.