Chickpea and Sweet Potato Masala Recipe | Inquiring Chef
Chickpea and Sweet Potato Masala Recipe
20 mins prepServes 4
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.
0 In a mixing bowl, stir together chickpeas and cooking oil. Add 2 teaspoons garam masala, ground turmeric, and salt and stir gently. Set aside.
1 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.
2 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.)
3 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.
4 Remove lid and stir in heavy cream. Simmer everything together, uncovered, until the sauce is thickened to your liking.
5 Serve masala with rice and / or naan. Top with yogurt and cilantro.
