moroccan potato jackets

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.