Chickpea and Sweet Potato Masala Recipe

Chickpea and Sweet Potato Masala Recipe

from inquiringchef.com
65 min
4 servings

Chickpea masala is well-seasoned chickpeas simmered in a fragrant tomato-based gravy. This version includes sweet potatoes and cream to balance the warm spices. Serve with rice or naan for a cozy vegetarian meal. To adjust the servings in this recipe, click on the number next to servings.

Ingredients

  • 1 (15 ounce) can Chickpeas, drained and rinsed
  • 1 Tablespoon Cooking Oil
  • 4 teaspoons Garam Masala, divided
  • 1 teaspoon Ground Turmeric
  • 1/2 teaspoon Kosher Salt
  • 2 Tablespoons Butter or Ghee
  • 1 cup Minced Onion
  • 2 cloves Garlic, minced
  • 1 Tablespoon minced Fresh Ginger
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/4 teaspoon Red Pepper Flakes, more or less to taste
  • 1 (14 ounce) can Tomato Puree ((can substitute tomato sauce))
  • 2 1/2 cups Vegetable Stock ((can use water, but be sure to season with some salt at the end of cooking) )
  • 1 pound Sweet Potatoes, peeled and cubed
  • 1/2 cup Heavy Cream ((see note))
  • Cooked Rice and / or Naan, for serving
  • Plain Yogurt, for serving
  • Cilantro, for garnish

Directions

  1. 1

    In a mixing bowl, stir together chickpeas and cooking oil. Add 2 teaspoons garam masala, ground turmeric, and salt and stir gently. Set aside.

  2. 2

    Heat a Dutch oven or large saucepan over medium heat. Add butter / ghee. When oil begins to shimmer, add onion and saute until tender, 4 to 5 minutes. Add garlic, ginger, 2 teaspoons garam masala, ground cumin, ground coriander, and red pepper flakes and cook for 1 minute more.

  3. 3

    Pour tomato puree over onions. Cook, stirring frequently, until tomato puree cooks down and turns rich, dark red, 10 to 12 minutes. (Don’t rush this step - cooking the tomato down until it starts to caramelize on the bottom of the pan will add rich flavor to the dish.)

  4. 4

    Stir in water or stock, chickpeas, and sweet potatoes. Cover with a lid. Simmer, covered, until sweet potatoes are very tender, about 15 minutes, depending on the size of the potato cubes.

  5. 5

    Remove lid and stir in heavy cream. Simmer everything together, uncovered, until the sauce is thickened to your liking.

  6. 6

    Serve masala with rice and / or naan. Top with yogurt and cilantro.