No jacket potato beats this one, which is stuffed generously with spiced beef mince, chickpeas, crunchy salad and yogurt.
Or, for a standard British jacket, stuff your jacket potato with cheese and fast selfmade baked beans.
2 tbsp olive oil
1 onion, finely chopped
400g pack natural beef mince
2 garlic cloves, crushed
1 tbsp ras el hanout spice combine (or use 1 tsp every floor cumin and coriander with a superb pinch of cinnamon)
400g tin chopped tomatoes
300ml hen inventory
400g tin chickpeas, drained and rinsed
4 giant tomatoes, deseeded and chopped
½ cucumber, halved lengthways, seeds scraped out with a teaspoon, then chopped
Massive handful chopped mint or parsley
Jacket potatoes and yogurt to serve
1. Warmth 1 tbsp of the oil in a big pan and fry the onion for 8 minutes till softened. Add the meat mince and fry for one more 5-6 minutes till the meat has browned, breaking it up with a picket spoon.
2. Add the garlic and spice combine, cook dinner for 1 minute, stirring, then add the tinned tomatoes. Rinse out the tomato tin with inventory and add that too. Season properly and produce to a simmer. Loosely cowl, cut back the warmth and cook dinner for half-hour, stirring every now and then, till the mince is tender and the sauce has thickened. Take off the lid, add the chickpeas and cook dinner for five minutes till heated via.
3. In the meantime, make the salsa: combine the recent tomatoes, cucumber and herbs with the remaining 1 tbsp oil and loads of seasoning.
4. Serve the mince piled onto scorching jacket potatoes with a spoonful of yogurt, some salsa and a sprinkling of herbs.
Make a double batch of mince and freeze for as much as 3 months. Defrost in a single day within the fridge, then reheat. It’s additionally good with rice.
NUTRITION: PER SERVING (FOR 6)
FAT 16.3G (5.6G SATURATED)
CARBOHYDRATES 66.5G (25.6G SUGARS)