Buffalo chickpea stuffed potato skins

To make, you'll need:
4 large baking potatoes
1 red onion, finely chopped
1 tsp smoked paprika
1 tsp cumin seeds
1 garlic clove , crushed
2 x tin chickpeas
200ml passata
Coriander, roughly chopped
Lucy’s Vegan Chilli Mayo⠀⠀⠀⠀


Preheat the oven to 200c / 180 fan.
Bake the potatoes for 1 - 1 1/2 hours until the skins are crisp.
Meanwhile heat the oil in a pan. Add the onions and cook over a medium heat for 10 minutes until soft. Add the spices and garlic and cook for a further 2 minutes. Add the chickpeas, passata and chilli and simmer gently for 15 minutes. Season with salt and pepper.
When the potatoes are cooked cut them in half lengthways and scoop out a couple of tablespoons of the flesh. Lay the halves cut side up on a baking tray and divide the chickpea mixture between them. Return to the oven for a further 15 minutes to crisp up.
Transfer to a large serving plate, sprinkle over the coriander and serve with the mayo.⠀