Chana Masala Stuffed Sweet Potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cup Chickpeas (garbanzo beans) 0.5 cup Tomato Paste 4 cup Hunt's Fire Roasted Diced Tomato 1 cup Broth, Vegetable, Clearly Organic, Best Choice 12 oz Goya Coconut Milk (by THEALEXIS) 1 pepper Jalapeno Peppers 1.5 cup, chopped Onions, raw 2 tbsp "LouAna" Pure Coconut Oil 4 tsp Garlic, minced, jar, great value, 1 tsp/1 clove (by LINLU00) 1 tsp Cumin - ground (1 tsp) (by INFORM555) 1 tsp Ginger, ground 2 tbsp Curry powder 2 tsp Garam Masala (by BIGGIRL2082010) 2 tsp Salt 1 tsp Paprika .05 grams Cilantro, raw 50 gram Yogurt, Chobani, Plain non-fat Greek yogurt 6 oz 170g
Clean sweet potatoes. Poke holes in potatoes with fork for venting while cooking. Place potatoes on cookie sheet or roasting pan. Wrapping in foil is optional. Roast the sweet potatoes (1per person) at 425 degrees until soft and cooked through, appx 40-60 mins depending on size.
Put your spices in a separate bowl. Add the garam masala, ground cumin, curry powder, smoked paprika, ground ginger (can replace with 4 inches of fresh), and salt. Blend together and set aside.
Chana Masala:
In stock pot or dutch oven,saute the onion, garlic, and jalapeno in coconut oil until translucent.
Add the tomato paste to the pot. Stir and cook a few minutes with sauted vegetables until glossy and caramelized. Add the chickpeas (drained and rinsed), two cans of fire roasted diced tomatoes, 1 cup veggie broth, and 1 cup coconut milk. Stir in spices from set aside bowl. Stir ingredients together, bring to boil, then set the pot to simmer on medium low heat for 20-40 minutes, or until chickpeas are soft and cooked through.
To serve:
Slice sweet potatoes lengthwise and separate tops. Scoop 1-2 cups of chana masala on to potato. Top with a scoop of plain yogurt and a sprinkle of fresh cilantro.
Add red pepper flakes, and/or jalepeno to raise the mild flavor on this dish.
Also good served on a bed of basmati rice and plated with warm naan. For a non-vegetarian version, best served with grilled lamb.
Serving Size: The chana masala makes at least 8 cups worth to top the potatoes
Number of Servings: 8
Recipe submitted by SparkPeople user JESSIBEAN4.
Put your spices in a separate bowl. Add the garam masala, ground cumin, curry powder, smoked paprika, ground ginger (can replace with 4 inches of fresh), and salt. Blend together and set aside.
Chana Masala:
In stock pot or dutch oven,saute the onion, garlic, and jalapeno in coconut oil until translucent.
Add the tomato paste to the pot. Stir and cook a few minutes with sauted vegetables until glossy and caramelized. Add the chickpeas (drained and rinsed), two cans of fire roasted diced tomatoes, 1 cup veggie broth, and 1 cup coconut milk. Stir in spices from set aside bowl. Stir ingredients together, bring to boil, then set the pot to simmer on medium low heat for 20-40 minutes, or until chickpeas are soft and cooked through.
To serve:
Slice sweet potatoes lengthwise and separate tops. Scoop 1-2 cups of chana masala on to potato. Top with a scoop of plain yogurt and a sprinkle of fresh cilantro.
Add red pepper flakes, and/or jalepeno to raise the mild flavor on this dish.
Also good served on a bed of basmati rice and plated with warm naan. For a non-vegetarian version, best served with grilled lamb.
Serving Size: The chana masala makes at least 8 cups worth to top the potatoes
Number of Servings: 8
Recipe submitted by SparkPeople user JESSIBEAN4.
Nutritional Info Amount Per Serving
- Calories: 314.1
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,492.9 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 9.3 g
- Protein: 10.4 g
Member Reviews