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4.67 from 6 votes

Chickpea and Sweet Potato Masala Recipe

Chickpea masala is well-seasoned chickpeas simmered in a fragrant tomato-based gravy. This version includes sweet potatoes and cream to balance the warm spices. Serve with rice or naan for a cozy vegetarian meal.
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Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: Indian
Keyword: curry, vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Dutch Oven or Large Saucepan
  • Mixing Bowl

Ingredients

  • 1 (15 ounce) can Chickpeas, drained and rinsed
  • 1 Tablespoon Cooking Oil
  • 4 teaspoons Garam Masala, divided
  • 1 teaspoon Ground Turmeric
  • 1/2 teaspoon Kosher Salt
  • 2 Tablespoons Butter or Ghee
  • 1 cup Minced Onion
  • 2 cloves Garlic, minced
  • 1 Tablespoon minced Fresh Ginger
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/4 teaspoon Red Pepper Flakes, more or less to taste
  • 1 (14 ounce) can Tomato Puree (can substitute tomato sauce)
  • 2 1/2 cups Vegetable Stock (can use water, but be sure to season with some salt at the end of cooking)
  • 1 pound Sweet Potatoes, peeled and cubed
  • 1/2 cup Heavy Cream (see note)
  • Cooked Rice and / or Naan, for serving
  • Plain Yogurt, for serving
  • Cilantro, for garnish

Instructions

  • In a mixing bowl, stir together chickpeas and cooking oil. Add 2 teaspoons garam masala, ground turmeric, and salt and stir gently. Set aside.
  • Heat a Dutch oven or large saucepan over medium heat. Add butter / ghee. When oil begins to shimmer, add onion and saute until tender, 4 to 5 minutes. Add garlic, ginger, 2 teaspoons garam masala, ground cumin, ground coriander, and red pepper flakes and cook for 1 minute more.
  • Pour tomato puree over onions. Cook, stirring frequently, until tomato puree cooks down and turns rich, dark red, 10 to 12 minutes. (Don’t rush this step - cooking the tomato down until it starts to caramelize on the bottom of the pan will add rich flavor to the dish.)
  • Stir in water or stock, chickpeas, and sweet potatoes. Cover with a lid. Simmer, covered, until sweet potatoes are very tender, about 15 minutes, depending on the size of the potato cubes.
  • Remove lid and stir in heavy cream. Simmer everything together, uncovered, until the sauce is thickened to your liking.
  • Serve masala with rice and / or naan. Top with yogurt and cilantro.

Notes

Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go. 
Cooking Oil - Use any neutral cooking oil. My favorites are avocado, grapeseed, or vegetable oil.
Heavy Cream - Heavy cream adds a rich flavor to the gravy and balances the warm spices in the dish. Feel free to skip it if you’d prefer. You can also use coconut cream or coconut milk.

Nutrition

Calories: 323kcal | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1000mg | Potassium: 524mg | Fiber: 6g | Sugar: 9g | Vitamin A: 17059IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 2mg