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.
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 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
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
- 1 red onion diced
- 5 cloves garlic minced
- 2 tsp ginger minced
- 1 Tbl curry
- 1 tsp ground cumin
- 1 tsp coriander
- 2 tsp garam masala
- 1/8 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp sea salt , optional
- 3 Tbl 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.