Sweet Potato and Chickpea Masala

4.5
(34)
30 Reviews
8 Photos

I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!

Submitted by purplerose
Updated on December 14, 2022
close up view of Sweet Potato and Chickpea Masala over rice, garnished with fresh herbs in a white bowl
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
3
Yield:
3 servings
Jump to Nutrition Facts

Ingredients

  • 1 tablespoon ghee (clarified butter)

  • 1 tablespoon vegetable oil

  • 1 (1 inch) piece fresh ginger, peeled and chopped

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 1 teaspoon curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon chili powder (Optional)

  • ½ teaspoon garam masala

  • ½ 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

Directions

  1. Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.

  2. Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.

  3. Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.

  4. Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

Cook's Notes:

I add a teaspoon of chili powder to make it extra hot and spicy. To those who can't stand the heat, just do without it.

Nutrition Facts (per serving)

515 Calories
11g Fat
96g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 515
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 19%
Cholesterol 11mg 4%
Sodium 1244mg 54%
Total Carbohydrate 96g 35%
Dietary Fiber 17g 60%
Total Sugars 19g
Protein 12g 23%
Vitamin C 31mg 34%
Calcium 176mg 14%
Iron 5mg 26%
Potassium 1600mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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