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Author Notes: These days, with deadlines looming, I've been desperate for quick recipes using ingredients at hand. Chana Masala has been on this list for years, a recipe inspired by Molly Wizenberg and massaged over the years to satisfy this household. Just lately it's been feeling a little one note, so on a whim, I added diced sweet potato for a happy new twist. Add serrano based on your own preference for heat, or omit it if you like. Serve this with rice, naan or grilled flatbreads. —MrsWheelbarrow
Serves 2 with leftovers for lunch
- 1 cup diced sweet potato (one medium large)
- 1 tablespoon clarified butter or grapeseed oil
- 1 cup diced onion
- 1 minced garlic clove
- 1 teaspoon coriander seed
- 1/2 teaspoon cumin
- 1/2 teaspoon cardamom
- 1-1/2 teaspoons garam masala
- 1/2 teaspoon grated fresh ginger
- 1 serrano chile, seeded and minced (to taste, an entire chile is spicy)
- 1 teaspoon salt
- 1 can garbanzo beans (15 oz), drained and rinsed
- 1 pint crushed tomatoes
- 1/4 cup rough chopped cilantro
- 1/3 cup Greek yogurt, full fat
- Microwave the sweet potato with 1/4 cup water for three minutes. Drain and set aside.
- Heat the clarified butter in a three quart lidded stockpot or saucepan. Add the onion and garlic and saute over medium heat until well caramelized.
- Add the coriander, cumin, cardamom, garam masala, and ginger and toast in the butter and onions for a minute or two.
- Add the serrano and cook for two minutes until it has wilted a bit.
- Add the garbanzo beans, tomatoes, salt, and sweet potatoes and bring to a boil. Turn down to a slow simmer, cover and cook for 15-20 minutes.
- Remove the cover. Stir in the yogurt and cilantro and cook for five more minutes, or until piping hot.
- This recipe is a Community Pick!