(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Prick the potatoes and wrap in foil, put on the BBQ (or in a hot oven), close the lid and cook for 30-40 mins, until completely soft.
Meanwhile, heat the flora in a sauce pan over medium heat, gently fry the red onion slices and cook until softened, around 10 mins. Add the garlic and spices and cook for 2 mins further. Tip in the can of chickpeas, then remove from the heat.
Once the potatoes are cooked, open the foil parcel and carefully slice along the top of each potato. Use a spoon to scoop the soft potato centre into a large mixing bowl. Add the chickpea mix, the feta and the chives, season and mix. Spoon the filling back into the potatoes and re-seal the foil packaging. Place back onto the BBQ and cook for 10 mins further. Lift from foil packaging onto plates and serve alongside a green salad.