Loaded Potatoes with Spiced Chickpeas and Yogurt

Directions

1. 1
   Cook potatoes however you like to normally cook baked potatoes. I typically wash, prick, and stick mine in a 400F oven and bake for 45 minutes to an hour. (see note)
2. 2
   While the potatoes are baking, make the garbanzo beans and yogurt sauce. For the sauce, combine yogurt, garlic, lemon zest, and a pinch of salt. Set aside and let rest.
3. 3
   For garbanzo beans, heat a skillet over medium heat.
4. 4
   Add the ghee and melt. Then measure in the spices, letting cook for 30 seconds or so then add in the salt and garbanzo beans. Cook, coating the garbanzo beans with the spice mixture. Once the garbanzo beans are hot, add in the minced garlic and cook until golden.
5. 5
   Remove the garbanzo beans from the heat.
6. 6
   To assemble, cut the potatoes open. You can go traditional stuffed potatoes by cutting them in half. I like to wedge them and pile on a plate. Top with garbanzo beans, yogurt sauce, herbs, and corn nuts.