Spicy Roasted Broccoli and Stewed Chickpea Stuffed Potatoes

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I’m diverting from showing you my Christmas dinner menu because, well, because, it’s my blog and I can, right? 😀 Today, I want to share with you a super quick dish that when paired with a salad is a meal in and of itself. Here’s how it was born.

A friend had stopped by. We were both famished. Christmas dinner preparation was on the horizon and the last thing I felt like doing was preparing an elaborate meal. I wanted Indian food. To be specific, I wanted channa  and I wanted aloo gobi. But, I had no clue where to order from in DC and I definitely didn’t feel like making it myself.

Well folks you know what they say–Necessity was the mother of all invention! Enter this dish–a quick and easy rendition of some of my fav Indian dishes, made with what I had on hand. I didn’t have cauliflower, I had broccoli–voila! And I didn’t have all of the spices on hand to make channa, so I stewed chickpeas in the savory spices I did have. In the end, we couldn’t have been happier! We saved a ton of cash (as you all know, Indian food is expensive!) and enjoyed a stuffed potato that packed flavor without all of the bad stuff that stuffed potatoes often have. Long story short? Make this. Nom! 😀

Spicy Roasted Broccoli and Stewed Chickpea Stuffed Potatoes

(Printable Recipe)


2 large Russet potatoes


  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


  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


*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!





Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. bring on the carbs is all i have to say 😉
    i enjoy indian food too and this was a very cool way to spruce up a boring old potato recipe!

  2. Yum…this looks so good! I’m going to put this on my to make list 🙂

  3. So flavorful and delicious! I actually never made any stuffed potatoes. You got me a very good idea – it’s fun to put roasted veggies in it and I will have to try that out!

  4. Love the chick peas idea!!

  5. I never in a million years would have thought to stuff my potato like this, but it sounds delicious! So missing the glory days of Foodbuzz!

  6. Tiffany….this is seriously good stuff! This is hands down the best topping (filling) I’ve seen for a baked potato! A great break from the typical broccoli and cheese that’s for sure. This looks super yummy! : )

  7. such a great idea! looks like such a delicious meal, i can’t believe you just threw it together at the last minute – AWESOME job!!

  8. I am glad you shared, the stuffed potatoes look fabulous!!! I love the flavors, and how fun the dish looks:-) Hugs, Terra

  9. Holy moly, what a creative dish! I never would have thought a loaded baked potato could be a main dish but you did a great job of combining protein and veggies to do so! And you can’t go wrong with Indian flavors. Great job!

  10. Wow, those potatoes look amazing! That would make a great main dish for one of my meatless Monday dinners.

  11. Most unusual with the chick peas and broccoli.