Tuesday, July 23, 2013

kale chips

Nacho Kale Chips. Photo by Serah B.

1/2 Photos of Nacho Kale Chips
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Total Time:

Prep Time:
Cook Time:

35 mins

5 mins
30 mins

Serah B.'s Note:

These are uber kid-friendly. It's a great way to get extra vitamins (especially B-12 from the nutritional yeast) and protein (cashews, ...
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Ingredients:

Servings:
4

Units: US | Metric

Directions:

  1. 1
    Remove hard stalks from kale and set aside in a mixing bowl.
  2. 2
    Add remaining ingredients to blender and process until smooth, adding a little bit of water or more lemon juice if needed.
  3. 3
    Pour sauce over kale and mix until evenly coated.
  4. 4
    Lay out on parchment paper and dehydrate on low for about 10 hours, turning over halfway through--OR bake at 300F for 30 minutes, flipping over walkway through

chick pea snacks!

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30
roasted-chickpeas-garbanzo-beans-3154-2.jpg
I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm really enjoying Creole or Cajun seasoning, but don't limit yourself there! At the end of the post, I have a list of spice/fresh herb combinations that you can use.

Ingredients:

One 15-ounce can garbanzo beans1 1/2 tablespoons olive oilSaltSpice blend of your choice

Directions:

1. Preheat oven to 400F.
2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
4. Season with salt and spice blend

Monday, July 22, 2013

hypothyroidism what not to eat

Hypothyroidism is a condition in which your thyroid is not making enough thyroid hormone, specifically triiodothyronine (T3) and thyroxine (T4). While a lot of people might not see symptoms in the earlier stages, this condition can lead to obesity, joint pain, infertility and heart disease. You can very accurately take a thyroid function test to see the sate your thyroid is in.
hyperthyroidism
There are hormone replacements that can help with your condition if needed, but we here at fitlife.tv are all about helping you and your body naturally. Through juicing and avoiding certain foods, which I will go over in a minute, you can learn to prevent the progression of Hypothyroidism while trying to heal your thyroid naturally.
Foods to Avoid
Before going into the specific foods to avoid, you’d probably like to know why it is why have to avoid certain foods at all (I know I would).
Some foods contain what are known as Goitrogens. Goitrogens inhibit iodine metabolism in your body. So why is this important? Your body uses iodine to produce important thyroid hormones. If you are consuming a lot of Goitrogens, thyroid hormone is inhibited, which is bad for someone that already has trouble producing these hormones through Hypothyroidism.
Note: If you DO NOT have Hypothyroidism, it is perfectly safe to consume most of these foods that contain Goitrogens. A lot of these foods are still extremely healthy and provide many benefits to you and your body. This is a list of foods that will further contribute to Hypothyroidism and should be avoided by people that already suffer from this condition.
Okay, so let’s get down to the Goitrogen-containing foods you want to avoid:
1. Vegetables – Broccoli, Cabbage, Brussels Sprouts, Cauliflower, Kale, Spinach, Turnips, Millet, and Mustard Greens.
2. Nuts and Beans – Soybeans, Peanuts, Linseed, and Pine Nuts.
3. Fruits – Strawberries and Peaches.
There are other foods out there that contain Goitrogens so make sure you educate yourself if you plan on trying to naturally heal your thyroid. It is also important to note that some foods are fine to eat as long as it is in moderation.
One of the foods you want to always avoid is SOY. Soy is extremely high in Goitrogens and is featured in one form or another in many foods so be careful and always look at the ingredients for anything you plan on putting into your body.
AvoidFoods-HT-JuiceandEat-2
Cooking is King!
Research has shown that cooking foods helps take out the Goitrogens, making it safer to eat for someone with Hypothyroidism. So if you just have to have some of those veggies, remember, limit your consumption and always cook them to eliminate most of the Goitrogens.
What to Juice and Eat for Hypothyroidism
The most important thing you want to do is not juice Goitrogen-containing foods since they are still in a raw state. However, don’t start freaking out just yet! There are plenty of substitutes that you can safely juice and eat that will not contribute to your condition.
Here is a list of some foods that you can safely juice and eat:
Beetroot
Beetroot Leaves
Chard
Celery Leaves
Romaine
Zucchini
Cucumber
Grapefruit
Lemon
Limes
Oranges
Watermelon
There are plenty of other options available, so please make sure to do your research!

Saturday, July 20, 2013

Healthy dish with buckwheat and lentils

ingredients
...
1/2 cup of organic buckwheat
1/2 cup of mixed organic lentils
1 whole organic portobello mushroom
1 medium organic yam
hand full of organic Swiss chard or kale
1 organic avocado
1 organic heirloom tomato

seasonings:

1/2 tsp of turmeric
1/2 tsp of cumin
1 whole organic lemon
1/4 tsp of fresh ground organic black pepper

Rinse the buckwheat and lentils and place it in a pot. Add three cups of water and bring the buckwheat and the lentils to a boil and reduce immediately, to a simmer. Cut the Portobello mushroom and peeled yam into bite size pieces and place that in the pot. Shred the Swiss chard or kale and place that in the pot too. Add the seasonings and reduce to a simmer for fifteen minutes.

When the stew is done allow it to sit in the pot for ten minutes or so. Place the stew in a bowl, squeeze fresh lemon juice on top, add the diced tomato and the whole avocado.

This breakfast covers all the bases of nutrition - calcium, protein, enzymes, fiber, antioxidants, healthy fat, vitamins, minerals.... The value of a healthy meal like buckwheat and lentils and the vegetables and fruit eaten together drastically lowers cholesterol and blood pressure and enhances every organ in our body as well as our skin, muscle tone and mental clarity.

Friday, July 19, 2013

coconut curry

Print
Easy Coconut Curry
Author: 
Prep time: 
Total time: 

Serves: 2-4
 

An easy curry dish that’s quicker to prepare than ordering take-out!
Ingredients
For the sauce:
  • 1 teaspoon coconut oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1½ to 2 tablespoons curry powder
  • 1 (13.5 oz.) can coconut milk*
  • 1 tablespoon tamari, or soy sauce
  • 1 tablespoon pure maple syrup
  • ½ teaspoon salt
To complete the dish:
  • 1 sweet potato, chopped
  • 1 lb. assorted vegetables, chopped
  • 1 cup quinoa, rinsed
  • 2 cups water

Instructions
  1. To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.
  2. In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)
  3. Adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.
  4. Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!

Notes
*When using canned coconut milk, I like to use this brand since it’s BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There’s no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1¾ cup fresh coconut milk.

Thursday, July 11, 2013

Marinated zucchini and chickpea salad

Marinated Zucchini and Chickpea Salad Recipe

Marinated Zucchini and Chickpea Salad

This is one of those salads that I like best unadorned, just the clean flavors of summer squash, onion, garlic, and lemon. But feel free to add fresh herbs or follow one of the variations listed at the end. And do make it a day ahead of time so that the lemon and vinegar have time to “cook” the zucchini.

Ingredients

  • 1 pound small zucchini or yellow squash or a combination, halved and thinly sliced
  • 1 1/2 cups cooked chickpeas (or 1 can, rinsed and drained)
  • 1/2 cup chopped red onion
  • 1/2 large red bell pepper, cut into 1-inch long slices
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons white balsamic or white wine vinegar, see notes
  • Generous grating black pepper
  • salt, to taste
  • fresh herbs (such as mint, basil, or oregano) to taste

Instructions

  1. Combine all ingredients in a non-metal container. Cover tightly and refrigerate for at least 6 hours (24 hours is optimal), stirring occasionally. Check the seasonings and add more salt and lemon juice or vinegar if you think it needs it. Serve sprinkled with additional fresh herbs.

Notes

While regular white wine or white balsamic vinegars can be used, for best flavor, use a vinegar with some sweetness to it, such as fig, raspberry, walnut or pecan.

Variations

Add a teaspoon of sesame oil and some toasted sesame seeds for an Asian variation.

Add some spice by skipping the herbs and adding cayenne pepper or your favorite hot sauce.

Add some fresh sweet corn kernels for a complete one-dish meal.

Preparation time: 15 minute(s) | Cooking time: 1 minute(s)

Number of servings (yield): 4 large, main dish servings

Nutrition (per serving): 143 calories, 16 calories from fat, 1.9g total fat, 0mg cholesterol, 19.1mg sodium, 538.8mg potassium, 25.8g carbohydrates, 6.7g fiber, 7.1g sugar, 7.4g protein.

Tuesday, July 9, 2013

Black bean veggie burger



  • 1 heaping cup cooked Black beans
  • 1 cup cooked Quinoa
  • 1 grilled ear of Corn (or 1/3 cup ungrilled corn)
  • 1/2 Jalapeno, minced
  • 1/2 cup lightly packed Cilantro, finely chopped
  • 1/2 Red bell pepper, diced small
  • 1/2 small Red onion, diced small
  • 2 tbsp Water
  • 1-1/2 tsp Cumin
  • 3/4 tsp Coriander seeds, crushed
  • 1/2 tsp Red pepper flakes, plus more to taste, if desired
  • 1/4 cup Rice flour (I used brown rice flour)
  • 1/2 tsp Xantham gum
  • Salt and black pepper, to taste
  • Canola oil for frying
  • In a large bowl, mash half of the beans really well with a potato masher. Add the quinoa, corn, jalapeno and cilantro. Set aside.
  • In a medium skillet over medium heat, combine the 2 tbsp water with the red pepper and onions. Cover and cook for 4 minutes, stirring once or twice, until softened. Uncover and add cumin and coriander seeds, cook and stir for about 30 seconds, until water evaporates.
  • Transfer onion/pepper mixture to your bowl, then add red pepper flakes, rice flour, xantham gum, salt and pepper and mix well with your hands, until mixture holds together.
  • Divide mixture into 4 equal balls, and flatten them slightly with a spatula. Heat about 3 inches of canola oil in a medium saucepan or skillet over medium heat. Gently ease a veggie burger into the oil and fry until golden brown, flipping over halfway through.
  • Transfer cooked veggie burgers to a paper towel lined paper bag to drain. Serve with your favorite burger fixings!

Creamy carrot and cardamom shake

9

Creamy Carrot and Cardamom Shake

Creamy Carrot and Cardamom Shake

Carrot and Cardamom is a delicious duo that is popular in Indian desserts like burfi, and carrot shake is a common refresher in Southeast Asia, so why not combine the two! This is a very easy-to-make shake that is full of flavour and is quite satisfying.

For 3 servings

3 large carrots, peeled and chopped

1 cup water

1 cup soy milk (or coconut, or almond or rice)

1 teaspoon ground cardamom

2 tablespoons sugar, (or other sweeteners- to taste)

Add the raw carrots, water, milk, and cardamom to a blender, and blend until the carrots have pulped. Gradually add sugar to taste. You can optionally blend one cup of ice cubes to the drink, making it more like a chilled slush.

Monday, July 8, 2013

jane's dancing dressing

Jane’s Dancing Dressing
 
By Jane Esselstyn
Prep time: 2 minutes
Makes almost ½ cup dressing
3 tablespoons balsamic vinegar
2 tablespoons mustard, your choice
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
Chopped fresh dill (optional)
Combine the vinegar, mustard, maple syrup, and lemon juice in a bowl and
whisk until uniformly mixed. Add the chopped fresh dill, if using. 

pumpkin pie

Summer Pumpkin Pie


Summer Pumpkin PieSo my most favorite pie in the world is pumpkin pie-specifically my dad’s pumpkin pie.  There is nothing special about it (besides him), he just follows the Libby recipe on the can, but he is the only one that makes the pie in our family and I love it.  Unfortunately it only happens once or twice a year-Thanksgiving and Christmas.  Not totally bad cause it is a calorie bomb, but I have found nirvana!  Summer Pumpkin Pie!
I have come to seriously love banana ice cream!  It is the total guilty pleasure-so guiltily and pleasurable that I eat dessert for dinner, because I love it that much and would rather have a couple servings of “ice-cream” then an actual dinner.  And seeing as it is bananas only, I can’t get a more healthy dinner right?  And I love the banana ice cream so much I will continue to make new recipes! So can’t wait!
Well this pumpkin pie is obviously a banana pumpkin pie.  You will never look at pumpkin pie the same again after this; it really is the most amazing, yummy and super quick and easy pie ever.  No baking, which in the current San Antonio heat is a must.  And it is the perfect thing for a potluck or BBQ because when it is totally frozen it is good but when you let it get a little soft, oh man.  Addicting.  Like dinner addicting.  And with the pumpkin and pumpkin spice you don’t even realize it is banana ice cream.
Summer Pumpkin Pie      Summer Pumpkin Pie      Summer Pumpkin Pie      Summer Pumpkin Pie
So for the healthiest pumpkin pie ever all I did was use all the left over bananas I had-from the freezer and the ones gone bad in the fridge.  Don’t you hate when good bananas go bad-I do just because I feel like I wasted the money, since my intention when buying them is to never use them as a frozen baking filler but as workout snacks…so if they end up in the freezer it means I didn’t workout.  But, for this I used the thawed out bananas, maple syrup, a can of pumpkin and pumpkin spice. Easy.
Summer Pumpkin Pie      Summer Pumpkin Pie
The only unhealthy thing of the pie was the crust.  I have been trying to do gluten-free, not for my own health really just because it is a new adventure.  Since I am not adventurous in my food this isn’t really as scary as it was to go clean-eating.  I have gotten so used to dry, dense and not sweet stuff that trying different gluten-free things just isn’t as scary to me.  That is good, because it opens up other options…but this crust.  Oh man-not clean or sugar-free or good calorie wise.  But the graham cracker crust so added the most amazing cookie flavor. Mmmmm.
Summer Pumpkin PieSummer Pumpkin Pie: 8 servingsSummer Pumpkin Pie
8 Bananas, frozen and not
1 Can Libby’s Pumpkin
1 Tbsp Pumpkin Seasoning
2 Tbsp Maple Grove Farms 100% Pure Maple Syrup
1 Pie Crust
1.  Set up food processor or high power blender.
2.  Chunk up bananas and drop into processor.
3.  Open can of pumpkin and scrape into processor.
4.  Measure out pumpkin spice and syrup and pour in.
5.  Let food processor whirl until fully mixed together.
6.  Pour carefully into pie crust (I had about one serving left which I ate of the processor bowl :) )
7.  Freeze about 3-4 hours.
8.  Enojoy!!!
Stats:
Calories:  215
Total Fat: 6g
Sodium:  112mg
Total Carbs: 43g
Protein: 3g

Sunday, July 7, 2013

pumpkin pie

Summer Pumpkin Pie


Summer Pumpkin PieSo my most favorite pie in the world is pumpkin pie-specifically my dad’s pumpkin pie.  There is nothing special about it (besides him), he just follows the Libby recipe on the can, but he is the only one that makes the pie in our family and I love it.  Unfortunately it only happens once or twice a year-Thanksgiving and Christmas.  Not totally bad cause it is a calorie bomb, but I have found nirvana!  Summer Pumpkin Pie!
I have come to seriously love banana ice cream!  It is the total guilty pleasure-so guiltily and pleasurable that I eat dessert for dinner, because I love it that much and would rather have a couple servings of “ice-cream” then an actual dinner.  And seeing as it is bananas only, I can’t get a more healthy dinner right?  And I love the banana ice cream so much I will continue to make new recipes! So can’t wait!
Well this pumpkin pie is obviously a banana pumpkin pie.  You will never look at pumpkin pie the same again after this; it really is the most amazing, yummy and super quick and easy pie ever.  No baking, which in the current San Antonio heat is a must.  And it is the perfect thing for a potluck or BBQ because when it is totally frozen it is good but when you let it get a little soft, oh man.  Addicting.  Like dinner addicting.  And with the pumpkin and pumpkin spice you don’t even realize it is banana ice cream.
Summer Pumpkin Pie      Summer Pumpkin Pie      Summer Pumpkin Pie      Summer Pumpkin Pie
So for the healthiest pumpkin pie ever all I did was use all the left over bananas I had-from the freezer and the ones gone bad in the fridge.  Don’t you hate when good bananas go bad-I do just because I feel like I wasted the money, since my intention when buying them is to never use them as a frozen baking filler but as workout snacks…so if they end up in the freezer it means I didn’t workout.  But, for this I used the thawed out bananas, maple syrup, a can of pumpkin and pumpkin spice. Easy.
Summer Pumpkin Pie      Summer Pumpkin Pie
The only unhealthy thing of the pie was the crust.  I have been trying to do gluten-free, not for my own health really just because it is a new adventure.  Since I am not adventurous in my food this isn’t really as scary as it was to go clean-eating.  I have gotten so used to dry, dense and not sweet stuff that trying different gluten-free things just isn’t as scary to me.  That is good, because it opens up other options…but this crust.  Oh man-not clean or sugar-free or good calorie wise.  But the graham cracker crust so added the most amazing cookie flavor. Mmmmm.
Summer Pumpkin PieSummer Pumpkin Pie: 8 servingsSummer Pumpkin Pie
8 Bananas, frozen and not
1 Can Libby’s Pumpkin
1 Tbsp Pumpkin Seasoning
2 Tbsp Maple Grove Farms 100% Pure Maple Syrup
1 Pie Crust
1.  Set up food processor or high power blender.
2.  Chunk up bananas and drop into processor.
3.  Open can of pumpkin and scrape into processor.
4.  Measure out pumpkin spice and syrup and pour in.
5.  Let food processor whirl until fully mixed together.
6.  Pour carefully into pie crust (I had about one serving left which I ate of the processor bowl :) )
7.  Freeze about 3-4 hours.
8.  Enojoy!!!
Stats:
Calories:  215
Total Fat: 6g
Sodium:  112mg
Total Carbs: 43g
Protein: 3g

Saturday, July 6, 2013

Pia dough

How to Make Easy Homemade Pita Bread
Cooking Lessons from The Kitchn

How to Make Homemade Pita Bread

Makes 8 rounds

What You Need

Ingredients 
1 cup warm water (not hot or boiling)
2 1/2 - 3 cups all-purpose flour
2 teaspoons salt
1-2 teaspoons olive oil (optional)

Equipment

Mixing bowl
Rolling pin
Cast iron skillet (for stovetop baking)
Baking sheet or a baking stone (for oven baking)

Instructions

1. Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.

2. Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

3. Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.

At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

4. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.

5. Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as your oll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling the next one out.)

6. To Bake Pitas in the Oven: While shaping the pitas, heat the oven to 450°. If you have a baking stone, put it in the oven to heat. If you don't have a baking stone, place a large baking sheet on the middle rack to heat.

Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I've found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.

7. To Bake Pitas on the Stovetop: Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.

Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.

8. Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.

Additional Notes:

• Storing the Dough: Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

• Pitas That Won't Puff: Sometimes you get pitas that won't puff. The problem is usually that the oven or the skillet aren't hot enough. Make sure both are thoroughly pre-heated before cooking. Even pitas that don't puff are still delicious and can be used wraps or torn into pieces for dipping in hummus.

Tuesday, July 2, 2013

moroccan potato jackets

jacket608


INGREDIENTS
1 large baking potato
1 teaspoon oil
1/2 teaspoon fine sea salt
1 medium red onion, chopped
1 teaspoon oil, for frying onion
1 clove garlic, minced
1/2 teaspoon sea salt
1 medium tomato, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1 teaspoon agave nectar
1 tablespoon lemon juice
120 g ( 1/2 a tin ) chickpeas
oil for drizzling
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
Rub the potato over with the oil and sea salt and place on a baking tray and cook in the oven for around 45-50 minutes, turning occasionally, until the potato is cooked through but not too crisp.
Whilst the potato is cooking, you can start preparing the filling.
Fry the onion and garlic in a frying pan over a medium heat for 2-3 minutes until the onion starts to soften. Reduce the heat and continue to cook for a further 5-6 minutes until the onions have started to caramelise. Add a little water if the onions become too dry.
Now add the tomato and spices. Stir well, cook for 30 seconds and then add all the other ingredients. Continue to cook for a further 3-4 minutes until the mixture is cooked through and not too dry. Leave to one side until the potato has finished baking.
When the potato is ready, remove from the oven and allow to cool slightly, cut in half, and scoop out the flesh from both halves. Be sure to keep the shells intact.
Add the potato to the chickpea, tomato and onion mixture and mash  lightly, to break down the chickpeas and potato but still keeping some texture.
Place the mixture equally into the potato shells, drizzle with oil, and place back in the oven for 10-15 minutes until the filling is hot and the top has slightly browned.