BAKED SWEET POTATO WITH SPINACH CHANA MASALA

Print Recipe

https://alcoeats.com/blogs/recipes/baked-sweet-potato-with-spinach-chana-masala

• Prep Time - 10 mins
• Cook Time - 30 mins
• Total Time - 40 mins
• Course - Family Meals
• Cuisine - Indian
• Servings - 4 people
• Calories - 357 kcal

How to make the best sweet potato with chickpeas masala

Ingredients

• 4 medium sweet potatoes
• 260g spinach leaves
• 3 tomatoes
• 400g - Chickpeas
• 400g - Chopped tomatoes
• 1 onion - Finely chopped
• 5 garlic cloves – Crushed
• 1 tsp - Alcoeats Garam Masala
• 1 tsp - Ground cumin, or Alcoeats Cumin Powder
• 2 tsp - Ground coriander, or Alcoeats Coriander Powder
• 1 tsp - Turmeric, or Alcoeats Turmeric Powder
•  ½ to 1 tsp - Alcoeats chili powder – as per taste
• 1 thumb of ginger
•  400ml - Vegetable stock
• 100g - Grated creamed coconut
• Juice of 1 lemon
• Small bunch fresh coriander
• Olive oil
• Salt & pepper

Cooking Instructions

• Heat your oven to 200˚C/180˚C.
• Wash the sweet potatoes thoroughly. Place them on a baking tray. Pierce them all over with a fork. Drizzle some olive oil on top. 
• Cook the sweet potatoes for 30-50 mins till they turn soft. The cooking time of sweet potatoes will vary depending on the size of the sweet potatoes. 
• Now heat olive oil in a large saucepan. 
• Add the finely chopped onions and crushed garlic, followed by Alcoeats garam masala, ground cumin, ground coriander, Alcoeats turmeric powder, Alcoeats Red Hot Chili Powder and grated ginger. Cook on moderate heat till the onion becomes soft.
• Add the chopped and quartered fresh tomatoes, vegetable stock, grated creamed coconut, and spinach. Cook on medium heat till the spinach wilts.
• Cook for another 10 mins to reduce the volume of the sauce.  
• Add the drained chickpeas now. Cook for another 5 mins.
• Season with lemon juice, salt & pepper. 
• Once they are cooked completely, split the sweet potatoes in half. 
• Top with spinach chana masala and a generous sprinkling of chopped fresh coriander leaves.

Why’s this dish so good?

• The chickpeas used in the Chickpea Masala are well-soaked and slow-cooked for hours to ensure they are soft and soak in all the flavor from the sauce.
• The sauce for the chickpea masala is cooked in layers. The cooking starts with the sauce base with sauteed onions/spices, cooked-down juicy tomatoes, and finally, a unique blend of spices, etc. to form the sauce. Layering the flavor throughout the sauce-making process consumes some time, but the final taste is worth it!
• Many ingredients in the Chickpea Masala have several beneficial properties, like turmeric for instance, which is a potent anti-inflammatory and antioxidant spice; then there’s paprika, which acts as a temporary relief for muscle and joint pains; and fenugreek leaves, which can help in alleviating digestive problems like an upset stomach.

Nutrition

Serving: 300g | Calories: 357kcal |Carbohydrates: 74g | Protein: 13g | Fat: 3g | Sodium: 1004mg | Potassium: 1757mg | Fiber: 16g | Sugar: 17g | Vitamin C: 48mg | Calcium: 227mg | Iron: 6mg