Simple, comforting, and packed with flavour, this hearty potato dish is perfect for busy weeknights or meal prep. Fluffy baked potatoes are topped with crispy chickpeas, wilted spinach, and finished with a rich, creamy tahini sauce that brings everything together. It’s wholesome, satisfying, and proof that everyday ingredients can create something truly delicious.
Ingredients
For the Potatoes
- 4 medium Maltese potatoes
- 2 x 400g tins 3 Leaves chickpeas, drained and rinsed
- 150g fresh spinach
- 2 spring onions, finely sliced (optional)
- 3 tbsp sesame seeds
- Crispy chilli oil (optional)
- Costa D'oro Olive oil
- Salt and freshly ground 3 Leaves black pepper
For the Creamy Tahini Sauce
- 40g vegan butter
- 3 tbsp Biona tahini
- ½ tbsp Natur Green Tamari soy sauce
- ½-1 tsp Biona maple agave syrup
- 1 tbsp 3 Leaves lemon juice
- 1-2 tbsp warm water (as needed)
Instructions
1. Bake the Potatoes
Wash the potatoes thoroughly and prick them several times with a fork. Rub with olive oil and season with salt and pepper.
Bake in a preheated oven at 220°C (200°C fan) for 45-55 minutes, or until tender throughout. Alternatively, air fry at 190°C for 35-40 minutes, depending on their size.
2. Cook the Chickpeas
While the potatoes are cooking, heat a drizzle of olive oil in a large frying pan over medium heat.
Add the drained chickpeas, season well with salt and pepper, and cook for around 8 minutes, stirring occasionally until they become lightly golden and slightly crisp.
Add the spinach and cook for another 2-3 minutes, just until wilted.
3. Make the Tahini Sauce
Gently melt the vegan butter in a small saucepan.
Transfer it to a bowl and whisk in the tahini, soy sauce, maple syrup, lemon juice, and one tablespoon of warm water. Continue whisking until smooth and creamy. If the sauce is too thick, add a little more warm water until it reaches a pourable consistency.
4. Assemble
Slice each baked potato open and gently fluff the inside with a fork. Season lightly with a little extra salt and pepper if desired.
Top generously with the warm chickpea and spinach mixture.
Drizzle over plenty of the creamy tahini sauce, then finish with sesame seeds, sliced spring onions, and a little crispy chilli oil if you enjoy a touch of heat.
Enjoy immediately while everything is warm and creamy.
