4 large baking potatoes
1 Tbsp vegetable oil (optional)
Salt and pepper
15 ½ oz. canned chickpeas, drained
1 tsp ground coriander
1 tsp ground cumin
4 Tbsp chopped cilantro
2/3 cup low fat plain yogurt
Preheat the oven to 400 degrees. Scrub the potatoes and pat them dry with paper towels. Prick them all over with a fork and brush with oil, if using, then season to taste with salt and pepper. Place them on a large baking sheet and bake in the oven for 1-1 ¼ hours, or until cooked through. Let cool for 10 minutes.
Place the chickpeas in a large bowl and mash. Stir in the ground coriander, cumin, and half the chopped cilantro, then cove and reserve.
Halve the potatoes and scoop the flesh into a bowl, keeping the shells intact. Mash the flesh until smooth and gently mix into the chickpea mixture with the yogurt. Season to taste. Place the shells on a baking sheet and fill with the potato mixture. Return the potatoes to the oven and bake for 10-15 minutes, or until thoroughly heated through.
Sprinkle the potatoes with cilantro.
Cranberry Avocado Salad
1/3 cup sugar
1 ½ tablespoons poppy seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
1 ½ tablespoons sesame seeds
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra virgin olive oil
12 ounces baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup candied spiced almonds
For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
Place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and ¼ cup if the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.