Sweet Potato and Chickpea Masala recipe

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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
½ teaspoon garam masala
½ 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

Nutrition Info

514.6 calories
carbohydrate: 96 g
cholesterol: 10.9 mg
fat: 10.9 g
fiber: 16.9 g
protein: 11.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 1243.9 mg
sugar: 18.6 g
transFat: : -
unsaturatedFat: : -


  1. Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion, continue to saute until the onion is soft and translucent, about 5 minutes more.

  2. Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl, add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like, cook to let the flavors intensify for about 30 seconds.

  3. Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet, cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.

  4. Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

Recipe Yield

3 servings

Recipe Note

I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!

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