Chickpea Baked Potatoes

2 large baking potatoes
1 cup canned chickpeas, drained and rinsed
2 cups fresh vegetable pieces (choose from broccoli florets, shredded carrots, diced red or green pepper or sliced zucchini)
1/2 (one-half) cup shredded low fat cheddar cheese
1 teaspoon dried basil leaves
1/8 teaspoon red pepper flakes
salt and pepper, to taste

Prick each potato several times and cook in microwave at high temperature for 10 to 12 minutes or until tender. Remove potatoes from oven and slice in halve. Fluff potatoes with a fork. Top each potato with one-half cup chickpeas and one cup of fresh vegetables. Microwave for two or three minutes more or until vegetables are crisp tender. Sprinkle with cheese, basil and spices and return to microwave for one minute or until cheese melts. Yields two servings.