I’m pretty excited to share this recipe with you all. Not only does it highlight some of my favorite vegetables, but the subtle Indian spices in the chana masala take this simple stuffed sweet potato to a whole new level. This meal is perfect for a chilly winter evening, and the aromas in your house will send your family members charging for the kitchen. Even our dog came bouncing in while the veggies were cooking.
If you’ve been to an Indian restaurant before, you’ve probably heard of chana masala before, even if you might not have ordered it yourself–it’s also sometimes called chole masala. The main ingredient in chana masala is chickpeas. They’re simmered to perfection in a tomato-based sauce with Indian spices.
Usually chana masala is served over rice or with a side of naan, however, adding this traditional spicy chickpea dish to a roasted sweet potato is hands down my favorite way to enjoy it. And if you have leftovers, they work hot or cold, so it’s perfect for bringing to lunch. We had one sweet potato and extra filling left over, and we enjoyed it the next morning with a fried egg on top.
Homemade chana masala makes baked sweet potatoes into a filling meal.
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
4 medium sweet potatoes, rinsed and scrubbed
1 1/2 tablespoons coconut oil
1 medium yellow onion, diced
2 cloves garlic, minced
2-3 teaspoons minced fresh ginger
1-2 tablespoons garam masala (use more or less depending on spice preference)
2 teaspoons paprika
Salt and pepper to taste
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
2 cups cooked chickpeas
1 cup full-fat coconut milk
1 small bunch fresh cilantro, minced
Preheat oven to 425ºF.
Prick the sweet potatoes several times with a fork and place on a baking sheet. Roast for about an hour, until tender.
While the sweet potatoes cook, add the coconut oil to a large pan over medium-high heat. Stir in the onions and cook until they begin to soften, about 5 minutes. Add the garlic, ginger, garam masala, paprika, salt and pepper. Cook for about 1 more minute, stirring often. Add the tomato paste, canned tomatoes and chickpeas. Bring to a boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally. Pour in the coconut milk and continue to simmer for 5 minutes more. Taste and adjust seasonings if needed.
To serve, slice open the sweet potatoes and scoop a healthy portion of the chana masala into each. Garnish the potatoes with the minced cilantro.