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Preheat your oven to 400 degrees Fahrenheit.
Bring a large pot of water to a boil and add diced potatoes. Cook for about 30 minutes or so, until potatoes are soft + tender. NOTE: See Notes for Slow Cooker + No-Boil options.
In the meantime, prep your chickpea + broccoli.
Line a baking sheet with parchment paper. In a medium bowl, add chickpea, broccoli, and seasonings, stirring them together until well coated.
Add chickpea and broccoli to baking sheet and bake for 20-25 minutes, tossing them mid-way until golden brown and crisp.
Remove from oven and set aside.
Once fully cooked, drain potatoes and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. NOTE: I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!
Once mashed, add milk, and vegan butter, stirring them together until potatoes become smooth and creamy.
To assemble, spoon mashed potatoes in your favorite bowl(s) and top with roasted chickpeas and broccoli. Garnish with dried parsley and red pepper flakes, if desired. Wallah.
Bon Appetit!