Every once in a while, a recipe comes along that makes me say, ‘Wow, I did good’.
This recipe is brilliantly simple, tasty and hearty enough for a main dish. The contrast of sweetness and spice provides heavenly, multi-layered flavours.
This recipe can be doubled if you are serving more people. If you’d like to serve these as a side, cut the potatoes in half before you split them lengthwise. But I’ll bet you’ll be reaching for more!
Are you concerned about getting enough nutrients on a gluten-free diet? Check out my guest post that responds to this question over at The Momma Stuff Blog.
Chana Masala Stuffed Sweet Potatoes
From Tomato Tango
2 sweet potatoes
½ cup spinach or other dark leafy green
1 tbsp coconut oil
1 onion, minced
1 clove garlic, minced
1 tsp grated fresh ginger
½ tbsp ground coriander
1 tsp ground cumin
¼ tsp ground cayenne pepper
½ tsp ground turmeric
1 tsp paprika
½ tsp garam masala
½ – ¾ cup crushed tomatoes
1/3 cup water
2 cups cooked chickpeas
¼ tsp salt
splash of lemon juice
In a large skillet, heat oil over medium-low heat. Add onion and sauté until translucent. Add garlic and ginger and continue sautéing to briefly cook, 1-2 more minutes.
Add the spices to the onions and fully coat them, cook 1-2 minutes longer. Stir in the tomatoes, water and chickpeas. Simmer for 10 minutes, adding more water if you prefer. Turn off the heat and stir in the salt and lemon juice.
Preheat oven to 425°F. Prick the sweet potatoes several times with a knife or fork. Place the sweet potatoes on an oven-safe pan or dish and bake for one hour, or until very soft inside.
Split the sweet potatoes open lengthwise, stuff with spinach and top with chana masala.