I love Indian food. Love it. But hate all the oil in most in most dishes. I gave my favorite Chana Masala a Nourished Makeover. Like every other Indian dish, there is a long spice list, but that’s what gives it the yumminess. Sweet potato boosts up the beta carotene factor and adds a bit of sweetness to even out flavours.
- 1/2-1 tbsp Olive oil extra virgin
- 1 Medium red onion coarsely chopped
- 1 tsp Cumin seeds
- 1/2 tsp Ground coriander
- 1/4 tsp Ground ginger or 1 tsp fresh minced ginger
- 1 tsp Garam masala
- 4-5 Cardamon pods lightly crushed
- Whole peeled tomatoes 28 OZ glass jar, never use canned
- 1 tsp Kosher salt or to taste
- 1 tbsp Cilantro leaves roughly torn
- 1/8 tsp Cayenne pepper or to taste
- 1 tsp Cumin powder
- 1 tsp Chili powder
- 1 1/2 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.