Spicy Roasted Broccoli and Stewed Chickpea Stuffed Potatoes Ingredients: 2 large Russet potatoes Broccoli: - 1 16 oz. bag of frozen broccoli
- Olive oil
- Salt
- Pepper
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon curry powder
- Dash cinnamon
Chickpeas: - 1 16 oz. can chickpeas—drained and rinsed
- 1 1/2 cups vegetable broth
- ¼ onion—diced
- 2 cloves garlic—minced
- 1 tomato—diced
- Olive oil
- Salt
- Pepper
- ½ teaspoon curry powder
- 1/8 teaspoon cinnamon
- ½ teaspoon ginger powder
- 1/8 teaspoon cayenne
- 1/8 teaspoon cumin
- 1/8 teaspoon fennel seeds
- ¼ teaspoon celery seeds
Method: - 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.
- Bake potatoes in microwave until soft. Set aside until cool enough to handle.
- 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.
- 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.
- 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!
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