Masala Chickpea 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.