Sweet Potato and Chickpea Masala: A Flavorful Indian-Inspired Dish

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
• 0.5 teaspoon garam masala
• 0.5 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

Instructions

1. Heat ghee and oil in a large skillet over medium heat. Sauté ginger and garlic until fragrant and lightly browned, approximately 5 minutes. Add onion and continue to sauté until soft and translucent, around 5 minutes more.
2. Combine curry powder, cumin, coriander, chili powder, garam masala, and turmeric in a bowl. Add the spice mixture to the skillet and stir well. Add just enough water to create a paste-like consistency. Cook for about 30 seconds to allow the flavors to meld.
3. In the skillet, combine sweet potato, chickpeas, 1 cup of water, and salt. Simmer until the sweet potato is tender, about 10 minutes. If the mixture becomes too thick, add more water to thin.
4. Add tomatoes to the sweet potato mixture, bring to a boil, and cook until the liquid reduces into a thick gravy, approximately 5 minutes. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 515 kcal
• Fat Content: 11 g
• Fiber Content: 17 g
• Sugar Content: 19 g
• Sodium Content: 1244 mg
• Protein Content: 12 g
• Cholesterol Content: 11 mg
• Carbohydrate Content: 96 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g