Loaded Potatoes with Spiced Chickpeas and Yogurt

This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

If you dig far enough back through the site, you’ll see I love a good loaded potato (usually smothered with some kind of chickpea mixture). I think it’s a perfect, filling meal that can usually satisfy the whole family. This loaded potato is no different and in fact, might be my current favorite version.

BUSH’S® Organic Garbanzo Beans

What really brings this recipe together are the BUSH’S® Organic Garbanzo Beans cooked in an easy spice/ghee mixture. I know not everyone is ready to dive into cooking their own beans and so it makes me happy that a quality, organic bean can be found at your local grocery store thanks to BUSH’S® Beans.

Using the garbanzo beans in this recipe really speeds up the process. The spices are warmed in the ghee and the garbanzo beans are then coated and warmed. The whole process takes less than ten minutes.

The Spices

When it comes to the spices for this loaded potato, I keep it with the ones I almost always have on hand. It’s rare my kitchen doesn’t have these spices. However, if you have a spice blend you want to experiment with, the garbanzo beans are forgiving. Try using a curry powder, berbere blend, or a harissa mix if you have (just watch the heat level!)

Yogurt Variations

I love having something creamy with the garbanzo beans and potatoes (think classic baked potato with sour cream). The key to the yogurt sauce is letting it sit while everything else is prepared. The lemon and garlic really melds into the yogurt over time. If you want to keep this vegan, use a nut-based sauce, like sunflower or cashew.

[tasty-recipe id=”38503″]

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