For the tahini yogurt


  • STEP 1

    Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they’re cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)

  • STEP 2

    Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 8-10 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.

  • STEP 3

    Whisk together the lemon juice, zest and remaining olive oil in a small bowl and stir into the chickpea mixture, season. Gently mash with a potato masher until the chickpeas are slightly crushed.

  • STEP 4

    Mix the Greek yogurt and tahini in another small bowl, and season to taste with salt.

  • STEP 5

    Split the potatoes open lengthways. Fill with the bean mixture, spoon over the tahini yogurt and top with the pine nuts and pomegranate seeds.


To make this recipe vegan rather than veggie, simply swap the yogurt for a dairy-free alternative.

Goes well with


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