Twice Baked Potatoes with Buffalo Chickpeas & Cauliflower

Name: Twice Baked Potatoes with Buffalo Chickpeas & Cauliflower
Prep time: 25 min
Cook time: 2 h 10 min
Total time: 2 h 35 min
Cuisine: American
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