Twice Baked Potatoes with Buffalo Chickpeas & Cauliflower Recipe | Samsung Food App

Ingredients

• 4 russet potatoes, scrubbed
• grapeseed oil
• sea salt, to taste
• ½ cup finely chopped shallot (about 2 small shallots)
• 1 stalk celery, finely chopped (reserve inner leaves)
• ½ teaspoon smoked sweet paprika
• 1 clove garlic, minced
• 2 cups small cauliflower florets
• 1 cup cooked chickpeas
• ½ cup vegetable stock
• ½ cup canned crushed tomatoes (I prefer fire-roasted)
• ¼ cup Buffalo-style hot sauce
• handful of flat leaf parsley, chopped (optional)
• ground black pepper