Kumpir with Chickpeas

Kumpir with Chickpeas is a delightful Turkish street food featuring a fluffy baked potato filled with flavorful chickpeas and a medley of fresh vegetables. This vegan snack offers a satisfying and nutritious alternative, perfect for any time of day.

Ingredients

• Large Russet potatoes - 2
• Canned chickpeas - 240 grams (1 cup, drained and rinsed)
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Cherry tomatoes - 100 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, finely chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash the russet potatoes thoroughly and pierce them several times with a fork.
3. Wrap each potato in aluminum foil and place them directly on the middle rack of the oven.
4. Bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
5. While the potatoes are baking, prepare the chickpea filling. In a bowl, combine the drained chickpeas, olive oil, lemon juice, minced garlic, salt, black pepper, and paprika. Mash lightly with a fork, leaving some chickpeas whole for texture.
6. Once the potatoes are cooked, remove them from the oven and let them cool slightly before unwrapping.
7. Cut a slit down the center of each potato and gently fluff the insides with a fork.
8. Stuff each potato with the chickpea mixture and top with chopped parsley, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
9. Serve immediately and enjoy your delicious Kumpir with Chickpeas!

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein from chickpeas, supporting muscle maintenance.

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