This Easy Chana Masala with Chickpeas & Yams is proof I can't get enough of quick and easy meals in one pot. Yes, they do usually take some chopping, but you're good at that by now, right? Put your veggie scrap's bowl near your work station and chop away. It is getting warmer, but this dishes is still satisfying. It's a bit of hot to cool you down, in theory, anyway.
I hope you like Indian spices. Cumin, garam masala coriander, curry - yum. But maybe you haven't jumped on this bandwagon, yet. If so, lighten up on the amount of spices and I think you'll be OK.
You might not want to use coconut milk if you're staying away from fat (although there is the low-fat version). If you want, substitute non-dairy milk for the coconut with 1 1/2 tsp. coconut extract.
I love adding fun toppings like sliced banana, chopped almonds or peanuts, mango chutney. This went for a few days and I like how easy it is to use left-overs. I think you'll enjoy this delicious dish.
I'd love to hear your feedback in the comments below for this Chana Masala Chickpeas Yams ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings | people |
- 1 red onion diced
- 1 15 oz can chickpeas rinsed and drained
- 5 cloves garlic minced
- 2 tsp ginger minced
- 3 Tbl tomato paste
- 1 Tbl curry
- 1 tsp ground cumin
- 1 tsp coriander
- 2 tsp garam masala
- 1/8 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- 3/4 cup lite coconut milk or 1 1/2 tsp coconut extract plus non-dairy milk
- 2 small yams or potatoes chopped
- 1 1/2 cup frozen peas
- 1 28 oz can diced tomatoes
Ingredients
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- Saute onions, garlic and ginger in a small amount of water or stock on medium-low heat about 5 minutes until they start to soften and the liquid is almost evaporated.
- Add the spices and cook with the onion mixture for another minute.
- Add the tomato paste and coconut milk. Stir to combine.
- Add chickpeas, potatoes and frozen peas and the whole can of diced tomatoes including the juice.
- Cover and simmer until the potatoes are tender, about 25 minutes.
- Serve topped with yogurt, bananas, chopped almonds or raisins and mango chutney.
This made my house smell so good! Only thing I wish when air was cooking, is if you put approximate times of cooking and temperature of cooking for the stove… “onions on low heat for approx. 5 min”… at least for me! Otherwise, love it. Thanks for sharing healthy recipes
Thanks for the great suggestion. Edited and updated 🙂
We loved this one! My wife wasn’t too sure about some of the ingredients that might not be to her liking such as cumin, paprika and cayenne pepper so we left them out. It still came out great and will make this one again.
Thanks, so glad you enjoyed it!
Do we use the liquid in the canned tomatoes?
Yes, you would use the liquid. I added that to the instructions. Thanks.
I found this recipe on my phone on my lunch break. I was heading to Target and amazingly found all ingredients there to make it, including orgamic spices and cubed sweet potatoes. Trying the plant based diet and I’m sure I will love this and make it often.
That’s great! And the pre-cubed sweet potatoes makes it even easier. Hope you enjoy ????