Last night my eyes were definitely bigger than my stomach and while noshing on some baba ghanoush I eagerly searched for a chana masala recipe, which I ended up only having a small serving of because I got full so quickly, leaving me with plenty of leftovers 😉 One of my new favorite recipe blogs is Vegan Richa, and I knew there would be a chana masala recipe there, which I successfully found, but also incorporated sweet potato! I have recently been adding sweet potato to a lot of my dishes and was happy to add it to one of my favorite meals as I knew it would be tender and sweet, matching the creamy and spicy curried chickpeas and veggies. This dish is best served over rice and/or with naan or pita bread, and is very filling and light.
Sweet Potato Chana Recipe (Recipe adapted from Vegan Richa):
- 1 teaspoon of oil
- 1 tsp of cumin seeds or cumin
- 3/4 cup of onion, chopped small
- 3 cloves of garlic, minced
- Optional: 1/2 of a jalapeño, chopped small
- 1 teaspoon of coriander
- 1/2 teaspoon of curry powder (and if you’re adventurous another 1/2 teaspoon of cajun seasoning)
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cinnamon (this complements the sweet potato nicely)
- 1/4 teaspoon of cayenne pepper, or more if you wish
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 2 tomatoes, chopped
- 1-15 oz can of chickpeas, drained and rinsed
- 1 1/2 cup of sweet potato, chopped into bite size cubes
- 1 cup of kale or spinach, I used kale
- 1 teaspoon of lemon juice
- Heat oil in skillet over medium heat and add cumin, garlic and onions (and jalapeño) until transparent and fragrant.
- Add spices and tomato, mixing well, and cook until tomatoes are mushy, about 4-5 minutes.
- Add chickpeas and sweet potato, adding more spices as you see fit, and mix, cover and cook for fifteen minutes until all veggies are tender. Add kale/spinach at the end and cook until soft, a few minutes.
- Serve with rice and naan/pita!