I love Indian food. Love it. But hate all the oil in most in most dishes. I was on a mission to give my favorite Chick Pea Dish—Chana Masala—a Nourished Makeover. Like every other Indian dish, there is a long spice list, but that’s what gives it the yumminess. I used sweet potato. It boosts up the beta carotene factor and adds a bit of sweetness to even out flavours.
1/2 – 1 Tbsp extra virgin olive oil
1 medium red onion, coarsely chopped
3-4 cloves garlic, minced
1 tsp cumin seeds
1/2 tsp ground coriander
1/4 tsp ground ginger (or 1 Tbsp minced fresh ginger)
1 tsp garam masala
4-5 cardamom pods, lightly crushed
Whole peeled tomatoes—28 ounce glass jar (never use tomatoes from can)
1 tsp kosher salt, or to taste
1 Tbs cilantro leaves, roughly torn, plus more for garnish
1/8 tsp cayenne pepper, or to taste
1 tsp cumin powder
1 tsp chili powder
1.5 cups cooked chickpeas
1 sweet potato, diced
Heat a large pot over medium heat. Add oil and red onion and cook, stirring frequently until it is caramelized. Reduce the heat to low. Add garlic, cumin seeds, coriander, ginger, garam masala and cardamom pod, stirring constantly, until the cumin seeds pop and the spices are fragrant and toasty, about 30 seconds. Pour in the tomatoes and mash. Add potatoes. Raise the heat to medium-high, and bring to a boil. Reduce the heat to medium, add the cilantro and cayenne, and all of the rest of the spices, and simmer until it begins to thicken. Add the chickpeas, and stir to combine. Simmer 30 minutes. Serve over brown rice or quinoa and garnish with cilantro.
