Spicy Roasted Broccoli and Stewed Chickpea Stuffed Potatoes

Ingredients:

2 large Russet potatoes

Broccoli:

1. 1 16 oz. bag of frozen broccoli
2. Olive oil
3. Salt
4. Pepper
5. ½ teaspoon cumin
6. ¼ teaspoon cayenne pepper
7. 1 teaspoon curry powder
8. Dash cinnamon

Chickpeas:

1. 1 16 oz. can chickpeas—drained and rinsed
2. 1 1/2 cups vegetable broth
3. ¼ onion—diced
4. 2 cloves garlic—minced
5. 1 tomato—diced
6. Olive oil
7. Salt
8. Pepper
9. ½ teaspoon curry powder
10. 1/8 teaspoon cinnamon
11. ½ teaspoon ginger powder
12. 1/8 teaspoon cayenne
13. 1/8 teaspoon cumin
14. 1/8 teaspoon fennel seeds
15. ¼ teaspoon celery seeds

Method:

1. Preheat oven to 400 degrees F. Add frozen  broccoli, ~2 tablespoons olive oil, salt, black pepper and additional spices to baking dish. Mix. Roast approximately 20-25 minutes, stirring 1-2 times. Set aside.
2. Bake potatoes in microwave until soft. Set aside until cool enough to handle.
3. Add ~2 tablespoons of olive oil to medium sauce pan. Heat over medium low heat. Add all spices. Stir and heat ~3 minutes. Add onion. Turn to medium. Saute ~5 minutes. Add garlic. Saute until garlic is soft. Add drained and rinsed chickpeas, vegetable broth, and tomatoes. Turn to medium low. Cook ~20 minutes, stirring occasionally.
4. Drop heat to 350 degrees F. Butter baking dish. Slice each potato in half lengthwise. Scoop out inside leaving ~1/4 inch border around the edge of the potato to create a “boat.” Smash potato flesh until smooth. Set aside.
5. Add roasted broccoli to the bottom of the potato shells. Add a scoop of chickpeas. Top with a dollap of potato flesh to the top of the boat. Drizzle lightly with olive oil. Bake ~10-15 minutes. Serve with additional chickpeas and fresh herbs on top. Enjoy!