3green chilis, halved with stem OR 1 jalapeño pepper, halved with the stem (optional)
1-2tomatoes, diced OR 2 handfuls of cherry tomatoes, halved OR 1/2 cup canned tomato of any kind
2tablespoonsMDH Channa Masala Powder
2sweet potatoes, peeled and cubed into 1/2 inch pieces
2(14 oz)cans chickpeas
Optional:
Lime Wedges
Thinly Sliced Red Onion
Cilantro
Stove Top Rice
1cuprice
1 ½cupwateror stock
½tablespoonsgrass-fed butter
Instructions
To Make the Chana Masala
Over medium heat, sauté onion, jalapeño and a pinch of salt until onions are golden.
Add 2 rounded tbsp chana masala powder and tomatoes, sauté until a thick paste is formed.
Add sweet potatoes, stir to coat the potatoes evenly, put on the lid and let it steam for about 5 mins.
Remove lid, add the two cans of chick peas with liquid + whatever else you need so that the sweet potatoes are submerged. If you choose to drain the chickpeas, about 2 cans worth of liquid + 1 tsp of salt should do it.
Bring the pot to a boil over high heat, reduce, simmer for 30 mins and stir halfway through. The sweet potatoes should start to break down pretty easily with a few stirs. This is when you can fish the peppers out and adjust salt as needed. We prefer a little more salty than sweet but it’s up to you.
Spoon over some piping hot, buttery rice and garnish with red onion, cilantro and a squeeze of lime. You can also eat this with minute rice, your favorite store-bought naan, or even toasted hamburger/hot dog buns for an exotic “sloppy joe” experience.
To Make the Stove Top Rice
Bring rice and liquid to a boil over high heat.
Once boiling, stir in butter while loosening any rice stuck to the bottom.
Turn the heat down to low, put on the lid and set a timer to 12 mins.
Give it a quick fluff with a fork just before serving.
Notes
EQUIPMENT NEEDED
Sharp knife & cutting board Pot with a lid Wooden spoon Bowls & utensils for serving