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Baked Potato with Braised Tomatoes and Chickpeas

Ingredients for 4 portions

Per portion: 1455 kJ / 347 kcal

  • 4 large potatoes
  • 1 onion
  • 3 garlic cloves
  • 100g semi-dried tomatoes
  • 2 tbsp. vegetable oil
  • 1 tin of chickpeas
  • 250 g chopped tomatoes
  • A few sprigs of thyme
  • 4 tbsp. Kikkoman Teriyaki Sauce with Roasted Garlic
  • 2 tbsp. cider vinegar
  • 100 g vegan crème fraîche
  • 2 tbsp. chopped chives


Preparation time: 1h 30 mins

Wash the potatoes, prick them with a fork, wrap in aluminium foil and bake in a pre-heated oven at 200 °C (convection: 180 °C) for 70-80 minutes.

Peel the onions and garlic; dice the onions and crush the garlic. Cut the semi-dried tomatoes into strips. Heat up the oil in a pan and fry the onion and garlic for 2-3 minutes. Drain and rinse the chickpeas, add them to the pan with the chopped and semi-dried tomatoes and simmer for approx. 10 minutes.

Add the Teriyaki Sauce and continue cooking for another 10 minutes or so. Season with cider vinegar. Carefully remove the foil from the potatoes, slice them in half lengthways, press on both sides to open them and fill with the tomato and chickpea mixture. Top with crème fraîche and chives and serve.