Calling all vegans - this authentic Indian dish contains sweet potato and chickpeas and will satisfy even the pickiest of eaters.
What We'll Send
White Sweet Potato
Cumin, Coriander, Garam Masala, Turmeric
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.
What You'll Need
Preheat oven to 425°F. Lightly grease a baking sheet. Empty sweet potato into a bowl and toss with 1 tbsp. of oil (2 tbsp. for 4 servings) salt and pepper. Spread out in a single layer on the baking sheet and place into the oven. Set a timer for 25 minutes.
Heat a large skillet over medium-high heat with 1 tbsp. of oil (2 tbsp. for 4 servings). Add onions and cook for 3-4 minutes until soft. While onions are cooking, slice the serrano pepper in half lengthwise and discard seeds. Finely chop the pepper. Add to the skillet along with the spice blend, garlic, and ginger. Drain and rinse the chickpeas. Cook for another minute, then add the tomatoes, chickpeas and 3/4 cup of water (1.5 cups for 4 servings). Bring mixture to a boil, then reduce heat to medium-low and simmer for 10-15 minutes until thickened to your liking.
Once the chana masala is thickened, taste and season with salt. Slice the lemon in half and squeeze in the juice. Stir in coconut sugar and remove from heat.
Once the timer goes off, remove sweet potato from the oven. To serve, divide sweet potatoes between serving dishes, top with chana masala and wash and tear over cilantro leaves. Enjoy!
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