Sweet Potato and Chickpea Masala

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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 515 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon salt, or to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon curry powder
• ½ teaspoon garam masala
• water as needed
• 1 teaspoon ground coriander
• 2 large sweet potatoes, peeled and diced
• 1 cup water, or more as needed
• 1 tablespoon ghee (clarified butter)
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (1 inch) piece fresh ginger, peeled and chopped
• 1 teaspoon chili powder (Optional)

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.