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 bowl near your work station and chop away. No matter what time of year, this dish is still satisfying.
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 a low-fat version). If you want, substitute non-dairy milk for the coconut with 1/2 tsp. coconut extract.
Try a few more chickpea inspired dishes:
- Moroccan Chickpea Vegetable Tagine
- Chickpea Salad Sandwich
- Chickpea Flour Omelet with Curried Greens
- Chocolate Chip Chickpea Cookies
I love adding fun toppings like sliced bananas, chopped almonds or peanuts, and mango chutney. This lasted 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 in your caption, and I won’t miss it!
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Easy Chana Masala With Chickpeas & Yams
- Measuring Cups and Spoons
- Silicone Cooking Utensil Set
- 1 red onion diced
- 5 cloves garlic minced
- 2 tsp ginger minced
- 1 tbsp curry
- 1 tsp ground cumin
- 1 tsp coriander
- 2 tsp garam masala
- 1/8 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt , optional
- 3 tbsp tomato paste
- 3/4 cup light canned coconut milk Trader Joe's brand
- OR 1/2 tsp coconut extract mixed with 3/4 cup non-dairy milk
- 1 (15-oz.) can chickpeas rinsed and drained
- 2 small yams or potatoes chopped
- 1 28 oz can diced tomatoes
- 1 1/2 cup frozen peas
- 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 the whole can of diced tomatoes including the juice.
- Cover and simmer until the potatoes are tender, about 25 minutes. Add the frozen peas for the last 5 minutes. Stir to combine.
- Serve topped with yogurt, bananas, chopped almonds or raisins and mango chutney.