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Sweet Potato and Chickpea Masala
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Enhance Indian chana masala with the addition of flavorful sweet potatoes for a delightful twist.
Ingredients:
  • 1 tablespoon ghee (clarified butter)
  • 1 tablespoon vegetable oil
  • 1 (1 inch) piece fresh ginger, peeled and chopped
  • 1 onion, diced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon ground turmeric
  • water as needed
  • 2 large sweet potatoes, peeled and diced
  • 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 cup water, or more as needed
  • 1 teaspoon salt, or to taste
  • 2 tomatoes, chopped
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • In a large skillet over medium heat, melt ghee with oil. Saute ginger and garlic until aromatic and lightly browned, about 5 minutes. Add onion and continue sauteing until soft and translucent, about 5 more minutes.
  • Combine curry powder, cumin, coriander, chili powder, garam masala, and turmeric in a bowl, then transfer to the skillet. Stir in water until a paste forms and cook for 30 seconds to intensify flavors.
  • Simmer sweet potato, chickpeas, 1 cup water, and salt in the skillet until sweet potato is tender, about 10 minutes. Adjust thickness with additional water if needed.
  • Incorporate the juicy tomatoes into the sweet potato blend, let it come to a boil, and simmer until the liquid thickens into a rich gravy, approximately 5 minutes. Finish by topping with fresh cilantro.

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