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.
- 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
- ⅓ 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.