Chana Masala and Sweet Potato Bake

This gorgeous dish is another inspired by my childhood growing up with my Grandmother’s Bangladeshi-style cooking. Chana masala is the most incredible dish of chickpeas cooked with warming spices and chopped tomatoes. It is so flavoursome but, like many of the dishes of Indian origin, it’s so easy to turn into a nutritious meal teeming with goodness.

Chana Masala and Sweet Potato Bake

 

Chickpeas are a fantastic source of plant protein, calcium and fibre meaning they could not be better for you to enjoy in abundance. But, rather than sticking to tradition, I wanted to throw in an extra delicious element with some baked sweet potatoes. This sweetness goes so well with the spices and turns it into such a great comfort dish. Myself and my whole family fell totally in love with the flavours and I hope you will too!

Chana Masala

sweet potato bake

Ingredients

Serves 4-6

  • 1 can of chickpeas (400g)
  • 2 medium sweet potatoes
  • 1 can of chopped tomatoes (400g)
  • 1 yellow onion (finely chopped)
  • 1 1/4 cup boiling water
  • 2 cloves of garlic
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/2 a teaspoon fennel seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2-1 1/2 teaspoons chilli powder
    (to taste)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black mustard seeds
  • A handful of fresh coriander
  • Juice of 1 lemon
  • Olive oil
  • Pink himilayan salt

Method

Pre-heat your oven to 180°C.

Chop your sweet potatoes into large chunks. Place them in a baking tray and drizzle with olive oil and a sprinkle of pink salt. Place this to one side.

Heat a large saucepan to medium heat on the stovetop with a drizzle of olive oil. Add your finely chopped onion and cook until softened. Then, add your garlic, spiced and 1/4 cup of boiling water. Stir well until a paste forms and cooking for about a minute. Then, add your chickpeas, tinned tomatoes and a cup of boiling water. Continue to heat while stirring occasionally for around 15 minutes until your sauce has thickened. Then, cover and reduce to a simmer for thirty minutes.

Place your sweet potatoes in the oven for 30-35 minutes, until you can stick a knife through with ease, tossing once or twice in the middle.

When ready, remove the sweet potatoes from the oven and pour in the chana masala. Return the tray to the oven for another 15 minutes. When it has finishes, simply remove from the oven, sprinkle a handful of fresh chopped coriander over the top, serve and enjoy! I love this with some steamed greens, quinoa or brown rice!

September 30, 2015

Maxine Ali

2 Comments

  1. Sophia

    November 17, 2015

    Oh my goodness this looks amazing! I found your blog through instagram, and fell in love with your amazing photography. I want to eat everything!

    Will be making this tonight 🙂

    • Maxine Ali

      November 17, 2015

      Thanks so much Sophia! I hope you love this and any other recipes you try! X

Comments are closed.

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