Chickpea Masala Stuffed Sweet Potatoes Food

CHICKPEA MASALA STUFFED SWEET POTATOES

Steps:

• Preheat oven to 400 F.
• Prepare a Sheet pan with Aluminum foil. Place pre-washed Sweet potatoes on a sheet pan. Using a fork, poke some holes all over the sweet potato.
• Bake the sweet potatoes at 400F for 40-50 minutes. Until a fork goes through it easily.
• Meanwhile, prepare the Chickpea Masala. In a skillet over medium heat, add the coconut oil. Then add the onions and garlic until they are slightly tender and cooked through for about 3 minutes.
• Add the spinach and mix to combine for 1-2 minutes. Once Spinach is wilted, add the deep kitchen chicken pea Masala.
• Mix for another 1-2 minutes. Season with salt and pepper according to taste. Cut the baked sweet potatoes in half.
• Top each with the chickpea Masala. Garnish with topping options. Enjoy!

SWEET POTATO AND CHICKPEA MASALA

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

MASALA CHICKPEA STUFFED SWEET POTATOES

Steps:

• Roast the sweet potatoes. Make multiple small slashes in each of them with a knife. Place them a baking sheet lined with parchment paper and bake for 45-55 minutes at 425 F. Set aside to cool.
• For the chickpeas, add 1 tbsp avocado oil to a medium saucepan on medium heat. Add onions, stir for one minute until translucent, and then add garlic and ginger. Continue stirring for 1-2 minutes.
• Add all the spices to a small bowl. Add the spices and salt to the pan and mix well for 1 minute.
• Add the diced tomato. When the tomato and spices have incorporated together and sit in the center of the pan, add the chickpeas.
• Cook the chickpeas for about 10-12 minutes. When they are done, add a light squeeze (~ 1 tsp) of lemon juice.
• Blend the chutney in a food processor. First, blend all ingredients except for water and lime juice. Then add lime juice and a little water at a time until you are at your desired texture.
• For the raita, simply mix together the ingredients in a small bowl.
• To assemble the stuffed potatoes, slit the sweet potato down the center. Open it up and take out sweet potato flesh if it is necessary to make room for the filling. Stuff it with the chickpeas, tomatoes, green chutney, and raita. ENJOY! (Tip: when you get to the bottom of the sweet potato, you might want to add some more chutney and raita.)

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
• For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
• In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
• Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
• Garnish the potatoes in the skillets with the chickpeas and finish with the mint.