Kumpir Oriental Style

Ingredients

• 2 large potatoes
• 1 Red Onion
• 100 g Baby spinach
• 200 g cooked chickpeas (e.g., canned)
• 0.5 pomegranate
• 1 tbsp Olive Oil
• Salt
• Pepper
• 2 tbsp butter (or olive oil as substitute)
• 2 tbsp chopped pistachios
• 6 stems coriander
• 1 Garlic clove
• 150 g Sour cream
• 250 g yogurt (1.5% fat)
• 1 tbsp harissa (spicy oriental paste)
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 200 °C (top/bottom heat). Wash and pat dry the potatoes, then pierce them all over with a fork. Wrap each individually in aluminum foil and bake on the middle rack for about 60 minutes.

2. 2.

   Peel and finely dice the onion. Rinse the spinach, wash it, and shake off excess water. Drain and rinse the chickpeas. Remove the seeds from the pomegranate. In a bowl combine onion, chickpeas, pomegranate seeds and spinach; season with olive oil, salt and pepper.

3. 3.

   For the dip, wash and dry the coriander, then finely chop it. Peel and finely chop the garlic clove. In a bowl whisk together sour cream and yogurt; add coriander and garlic and mix well. Season with harissa, salt and pepper.

4. 4.

   Remove the potatoes from the oven and cut them in half lengthwise without cutting all the way through. Use a fork to loosen the insides, then fold in 1 tbsp butter per potato and season lightly with salt.

5. 5.

   Fill the potatoes with the spinach‑chickpea mixture and top with the harissa‑cream sauce. Sprinkle pistachios over the top and serve immediately.