Chana Masala Stuffed Sweet Potato
My new years resolution has been going well. In fact, during week one I came close to making one new recipe a day. Also, my vegetarianism is still going strong, although I smelled a burger today and really wanted it. Here’s the deal: each week I’m going to pick my favorite new recipe; this will be the recipe that wins the ‘makeagainability’ award. At the end of the month, we’ll put those recipes head-to-head.
Week 1 Winner: Chickpea Burgers with Balsamic-Almond Glaze– We ate these three nights last week, and have already set a date to make them again for some good friends.
Here goes week two.
Chana Masala Stuffed Sweet Potatoes
from Tomato Tango
This has turned out to be an expensive and time intensive resolution. I had gotten good at picking up the ingredients for our ‘go-to’ meals (homemade pizza, gnocchi, chicken parm), but these new recipes are going to require me to enhance my cupboard stash. Vegetarian and ethnic recipes especially call for expensive and hard to find spices. In fact, I was originally going to make this Indian recipe last week but it took four stores to complete the ingredient list! The good news? Most of the ingredients don’t go bad, and once I’m done with this experiment I sure am going to have one heck of a spice rack!
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder
2 teaspoons paprika
1 teaspoon garam masala
1 (15-ounce) can of diced tomatoes, blended
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
juice of 1/2 lemon
For Sweet Potatoes: Preheat oven to 425°F. Prick the sweet potatoes several times with a knife or fork. Place the sweet potatoes on an oven-safe pan or dish and bake for 1 hour, or until very soft inside. Split the sweet potatoes open lengthwise, stuff with arugula and top with chana masala.
- In a large skillet, heat oil over medium-low heat. Add onion and sauté until translucent, 5-6 minutes. Add garlic, ginger and green pepper and continue sautéing to briefly cook, 1-2 more minutes.
- Add the spices to the onions and stir to fully coat the onions and cook 1-2 minutes longer. Since there are so many spices, it helps to measure the spices into a bowl while the onions are cooking.
- Stir in the blended tomatoes, water and chickpeas. Simmer the chana masala for 10 minutes, adding more water if you prefer. Turn off the heat and stir in the salt and lemon juice.