Kid-Friendly Prep Suggestion: Keep a portion of the vegetable and potato mixture unseasoned. Try topping with shredded cheese.
Preheat the oven to 400 degrees F.
Prepare a baking sheet with aluminum foil.
Using a fork, poke the potatoes all around about 7-10 times. Wrap each potato in aluminum foil, place on the prepared baking sheet.
Bake potatoes until tender, about 50-60 minutes, depending on the size of the potato.
In a medium-sized pot, over medium-high heat, add oil and diced onion. Sauté for about 5 minutes, until the onions start to become tender.
Add diced carrot to the onion and sauté for about 3 minutes, until carrots begin to become tender.
Add minced garlic and ginger, stir in and cook for about 1 minute, until fragrant.
Stir in cumin, turmeric, salt, mustard powder, coriander, chili aleppo, garam masala, and lemon juice. Remove from heat and reserve to the side.
Once the potatoes have baked, remove from the oven, unwrap and let cool for a few minutes, until cool enough to handle.
Cut potatoes in half lengthwise and scoop out the insides into the pot with the vegetables, leaving 1/4-inch rim of potato intact with the skin. Stir and gently mash the potato in the pot, leaving lumps as desired.
Add peas and chickpeas to the potatoes and stir until combined.
Arrange potato skins on the baking sheet used to bake the potatoes. Fill each potato skin evenly with the vegetable and potato mixture. Place on the middle rack in the oven and bake for 15-20 minutes.