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4 medium Yukon Gold otatoes

2 tbsp. olive oil

1 onion, chopped

2 garlic cloves, finely chopped

1 tbsp. grated fresh ginger

1 ½ tsp. kosher salt, plus more to taste

1 ¼ tsp. ground cumin

1 tsp. curry powder

¼ tsp. red pepper flakes, plus more to taste

½ c. vegetable broth

2 15-ounce cans chickpeas, drained and rinsed

1 ½ c. frozen peas

Juice of 1 ½ lemons

1 c. plain Greek yogurt

2 tbsp. salted butter

Chopped fresh cilantro, for topping

Mixed green salad, for serving

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1. Preheat the oven to 400 ̊. Prick the potatoes all over with a fork and rub with 1 tablespoon olive oil. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 15 minutes.

2. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, ginger, 1 teaspoon each salt and cumin, the curry powder and red pepper flakes; cook, stirring, until fragrant, 1 minute.

3. Add the broth, scraping up any browned bits. Add the chickpeas and bring to a simmer, stirring. Remove from the heat and mash with a potato masher.

4. Add the peas and the juice of 1 lemon and stir. Season with salt and/or red pepper flakes to taste. Return to medium-low heat and heat through.

5. Combine the yogurt, juice of the remaining ½ lemon, ½ teaspoon salt and ¼ teaspoon cumin in a small bowl.

6. Split open the potatoes. Top each with ½ tablespoon butter and fluff with a fork, mashing in the butter. Divide the chickpea filling among the potatoes; top with the yogurt sauce and cilantro. Serve with salad.

Nutrition Information

Per Serving (Serves 4)

Calories 703

Fat 23 g

Saturated fat 8 g

Trans fat 0 g

Cholesterol 25 mg

Sodium 1388 mg

Carbohydrates 80 g

Fiber 22 g

Sugar 17 g

Protein 28 g

Vitamin D 0 mcg

Calcium 216 mg

Iron 6 mg

Potassium 1414 mg