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Prep time
15 minutes
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Cook time
45 minutes
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Serves
2 with leftovers for lunch
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
Ingredients
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1 cup
diced sweet potato (one medium large)
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1 tablespoon
clarified butter or grapeseed oil
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1 cup
diced onion
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1
minced garlic clove
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1 teaspoon
coriander seed
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1/2 teaspoon
cumin
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1/2 teaspoon
cardamom
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1 1/2 teaspoons
garam masala
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1/2 teaspoon
grated fresh ginger
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1
serrano chile, seeded and minced (to taste, an entire chile is spicy)
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1 teaspoon
salt
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1
can garbanzo beans (15 oz), drained and rinsed
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1 pint
crushed tomatoes
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1/4 cup
rough chopped cilantro
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1/3 cup
Greek yogurt, full fat
Directions
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Microwave the sweet potato with 1/4 cup water for three minutes. Drain and set aside.
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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.
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Add the coriander, cumin, cardamom, garam masala, and ginger and toast in the butter and onions for a minute or two.
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Add the serrano and cook for two minutes until it has wilted a bit.
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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.
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Remove the cover. Stir in the yogurt and cilantro and cook for five more minutes, or until piping hot.
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