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Preheat the oven to 200c fan.
Place the potatoes on a tray, drizzle with oil and season with salt and pepper. Bake for around 40 minutes, or until soft in the middle.
Place the red onions in a bowl and add the lime juice, sugar and salt. Massage together with your hands until the onion turn a bright purple, set aside.
For the satay sauce simply combine together the peanut butter, soy sauce, sugar, lime, vinegar and season lightly. Add in the hot water and whisk into smooth.
In a frying pan on medium heat, heat 1 tbsp of vegetable oil and when hot, add the ginger, garlic and curry powder. Stir and fry off for 2 minutes, until aromatic. Add the chickpeas, coriander and satay sauce into the pan and turn off the heat. You may need to add a little more hot water to loosen the sauce.
Slice the baked potatoes in half, load up with the chickpeas, top with ¼ of the pickled onions and serve with a side salad.