Mediterranean-inspired · Easy
Chickpea & spinach jacket potatoes
A tomato chickpea filling turns baked potatoes into a filling plant-based supper.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 451 kcal | 1804 kcal |
| Protein | 16.5 g | 66.1 g |
| Carbs | 76.9 g | 307.6 g |
| Fiber | 15.4 g | 61.5 g |
| Sugars | 11.1 g | 44.5 g |
| Added sugars | 0 g | 0 g |
| Fat | 10.7 g | 42.8 g |
| Saturated fat | 1.3 g | 5.3 g |
| Sodium | 499 mg | 1995 mg |
| Cholesterol | 0 mg | 0 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Potatoes, flesh and skin, raw · 1000 g in the original batch
USDA food referenceChickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed · 480 g in the original batch
Missing sugar and cholesterol use the USDA SR drained/rinsed chickpea reference. Missing saturated fat uses that reference’s saturated-to-total-fat ratio applied to the primary total fat.
USDA food reference USDA supplementary referenceTomatoes, red, ripe, raw, year round average · 615 g in the original batch
USDA food referenceSpinach, raw · 200 g in the original batch
USDA food referenceOil, olive, salad or cooking · 25 g in the original batch
USDA food referenceGarlic, raw · 12 g in the original batch
USDA food referenceSalt, table · 2 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Oven · Sheet pan · Saucepan
- 1
Wash and prepare the produce
Scrub 1,000 g potatoes under running water. Leave whole for baking.
Wash 5 medium whole tomatoes, remove the cores, then dice evenly into 1 cm pieces. Keep any juices with the prepared tomatoes.
Wash 200 g spinach, drain well.
- 2
Finish the vegetable preparation
Peel and finely mince 12 g garlic.
- 3
Prepare the remaining ingredients
Drain chickpeas and rinse well, then weigh 480 g chickpeas after draining.
- 4
Measure and set out
Measure 25 g olive oil.
Measure 2 g table salt.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 5
Preheat and prepare the potatoes
Heat oven to 425°F / 220°C. Prick the scrubbed 1,000 g potatoes several times with a fork and rub with 10 g oil. Place on a sheet pan without foil.
- 6
Start baking and set two reminders
Bake for 50–65 minutes, until a knife slips into the centers easily.
Start both reminders now: 20 minutes to begin the filling and 50 minutes to check the potatoes. When the first reminder rings, continue with step 7 while the potatoes keep baking. When the potato check timer rings, go to step 12, then return to the filling if needed.
- 7
Begin the filling while potatoes bake
After the potatoes have baked for 20 minutes, heat the remaining 15 g oil in a saucepan over medium-low heat.
- 8
Warm the garlic
Add all 12 g prepared garlic and stir for 30 seconds without browning.
- 9
Soften the tomatoes
Add 5 diced fresh tomatoes with their juices and all 2 g salt.
Simmer for 15–20 minutes, stirring and gently crushing until softened.
- 10
Heat the chickpeas
Add all 480 g drained and rinsed chickpeas and simmer for 5 minutes until steaming throughout.
- 11
Wilt the spinach
Stir all 200 g prepared spinach into the chickpea mixture and cook for 2 minutes until wilted. If the potatoes need longer, keep the filling covered over very low heat and stir occasionally.
- 12
Check the baked potatoes
After 50 minutes of baking, carefully test the center of a potato with a knife. It should slide through easily. If still firm, bake for another 5 minutes and check again; larger potatoes may need longer than 65 minutes.
If you checked the potatoes when the timer rang and they are already tender, continue to serving.
- 13
Fill and serve
Split the hot potatoes and fluff the centers with a fork. Divide all the chickpea filling among 4 potatoes. Cut or share filled potatoes to make your chosen portions.
Refrigerate leftovers promptly according to the storage notes.
Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze promptly in meal-sized airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing. Fresh tomatoes vary in juiciness. If too watery, simmer uncovered a little longer; if sticking before tender, add water a spoonful at a time.
Print & sharing options
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Something wrong with an ingredient or instruction? Tell usVersion 4 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/chickpea-potatoes · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.