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
Plant-Based Nutrition
- 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
Ingredients
- 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
Instructions
- 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.
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 ????
What a fantastic recipe! We loved the flavours, incluing the spices used–all were in our household already. A hearty meal that we are going to repeat and repeat again.
Absolutely fantastic recipe. It’s become one of our favourite meals, garnishing it with the food you mention at the bottom of thr eceipe.
What about cremini mushrooms instead of the sweet potato?
That sounds yummy. I would love cremini mushrooms and encourage people to be creative. Sometimes it works to use what you have in the fridge! ????????
Love this recipe and it will be added to my “hubby likes this” list! Thank you so much!
Do you have a Garam Masala recipe that is not too spicy? (By that I mean ‘hot’)?
Hi, I don’t have a Garam Masala recipe but have been using the store-bought jarred version which can be found in most markets. I haven’t found it to be too hot. Did you try it in the recipe and it was hot?
Another delicious recipe – thank you! I followed as written. I served over rice w/ cashew yogurt. So good I had leftovers for breakfast.
👍 It’s one of my favorite recipes. So glad you enjoyed it.