Baked Potato with Pesto Chickpeas

Some of the tastiest meals come from raiding the cupboard and applying a little improvisation.
This dish is a firm favourite of Luke's. It's quick to prepare, cheap and nutritious and is the taste is nothing short of a little bit of heaven on a plate. The chickpea mixture would also work well stirred through spaghetti or tagliatelle instead of potato.

Enjoy xxx

Luke's Verdict: 'It's like beans on toast but more zingy!'

Recipe: Serves 4

4 medium sized baking potatoes ( We like Maris Piper)
1 400g tin of chickpeas
1 large onion, chopped
1 clove garlic, crushed
1 jar sundried tomato pesto
1 tablespoon olive oil
Sea salt and freshly ground black pepper
Sprinkle of chopped parsley
50 g mature cheddar

Method:

1 Scrub the potatoes. Place them on a baking tray. Prick the skin with a fork, brush with a little olive oil and a pinch of sea salt. Bake in the oven at 190 degrees celcius for 50 minutes.
2. Heat the olive oil in a frying pan and add the onions. When they are soft add the garlic, then the chickpeas. Season, then reduce the heat and leave to simmer for 10 minutes. Set aside.
3. When the potatoes are ready, place on individual plates. Cut them open and add butter if desired.
4. Spoon over the chickpea mixture and sprinkle with the cheese and chopped parsley.
5. Serve with a mixed green salad.