Baked Sweet Potato with Curried (Masala) Chickpeas
Updated: Nov 7, 2019
i have been trying to branch out and experiment with Indian fusion flavours and Curried chickpeas on sweet potatao boats is so perfect.
The concept is simple.Baked swwet potaot to reduce the cooking time and making space for a delicious topping by scoopping the centre .
Stir frying the chickpeas in Indian spices and topping it up with some garlic mint raita and pickled Onion and Basmati pulao.
We start by taking four sweet potatoes slicing them in to half and baking them face down in the oven for 30-35 minutes or as per the size.Ones done scooping the centre and creating cavities for the filling.
The filling is a delicious combination of a stir-fried chickpeas in indian spices .
Now this chickpeas filling is full of fibre ,nutritions ,protein packed and versatile.
Use it for for
sweet potato boats
with rice and mint raita
or plain as a snack
Cumin powder,coriander powder,chilli powder and cardamom powder when cooked and coated over the chickpeas are
Crispy Flavorful Simple to make Versatile Healthy Snacky & SUPER delicious
I love these chickpeas as a straight-up snack at home or on the go. They’re also great atop things like salads, soups, and Buddha bowls
Here the sweet potaotes are sliced into half to reduce the cooking time.Morover these delicious baked potaoes provide an excellent base for the filling which is great for sharing.
In all honesty its impossible for me to consume a whole sweet potao which why I prefer to slice it into half .Sharing becomes easy and i love how these potaoes carry the delicious chickpeas like boats on its top.
Sweet Potato with Chickpeas -Indian Inspired
Serves 5-6 people
Cooking time 40 minutes
Preparation time 20 minutes
Cuisine Indian Main
4 Sweet Potatoes (weighing 450 grams Approx)
2 tablespoon olive
Salt to taste
2 cans chickpeas ( see notes)
1 tablespoon ghee/butter/ oil
1 teaspoon pepper( or to taste)
1 teaspoon chilli powder/paprika/deghi mirch( or to taste)
2 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon cardamom powder
Juice of half a lemon
2 tablespoons chopped fresh coriander
Salt to taste
1 large onion
2 tablespoon of white vinegar
¼ cup of water
A thumb-size of beetroot(optional)
1 cup thick yoghurt
¼ cup of cold water
1 teaspoon cumin powder
1 teaspoon garlic
2 teaspoon mint
A pinch of Pepper
2 cup boiled leftover (long-grain)rice
1 teaspoon ghee
2 cloves cardamom
2 teaspoons raisin
2 teaspoon cashew(split into 2 )
A pinch of saffron soaked in 2 tablespoons of warm milk
Salt to taste
Cut the sweet potato into 2 pieces lengthwise. (see notes)
In a baking tray arrange the sweet potato and drizzle olive oil on the sliced part.
Turn the sliced face down and bake for 35 minutes at 200 degrees Celcius.
Check for doneness by pressing the finger on the skin of the potatoes.
It should feel soft enough to eat. (see notes)
In a warm cast iron skillet add ghee.
Add the drained and washed chickpeas and stir.
Add the spices and cook well to coat.
One cool add the lemon juice and chopped fresh coriander.
Blend yoghurt, mint, garlic, cumin powder, water and pepper.
Slice the onion in lengthwise finely.
Add in water, vinegar and beetroot if using.
Just before serving drain and add chaat masala( see subs)
Add ghee in a pan.
At low heat add cardamom, cashews. Mix well and cook till the cashews turn pink. Add raisins and boiled rice, mix lightly and remove from heat.
Further, add the saffron milk and cover and allow the flavours to grow.
Ones the sweet potatoes are baked scoop (approx 1 tablespoon ) from the centre to make a small well for the masala chickpeas.
Pile the masala chickpeas on the roasted potatoes ( approx ¼ of a cup)
Drizzle the raita on the sweet potato boats.
Top it with pickled onion and garnish with coriander
Serve with saffron rice and pickled onion.
Buy 400-450 grams of well-shaped sweet potatoes as we are looking for equal-sized sweet potato boats.
Equally slicing the sweet potato lengthwise yields similar texture of the cooked potatoes
Cooking times may vary depending on the size of the potatoes and the way it been cut.
To cut the potatoes cut the top and bottom pointed corners and mark the centre.
Run a sharp knife across those lines to get an equal part.
In case slicing of sweet potatoes intimidate you this recipe works well with whole potatoes as well and sliting them (like a pocket) ones done for the filling.
Some grocery stores offer this service of slicing hard vegetables.
Sweet potato is available in many varieties but the orange ones are best suited for this recipe. Look for red or gold in their label. They have the highest antioxidants and beta carotene.
Ghee instead on olive oil also work well as the recipe is an Indian style for cooking and marination.
Draining the tinned chickpeas is important as it has a lot of salt.
Incase using dried chickpeas 1 cup dried chickpeas ( approx 200 grams) yields 2.25 time of boiled chickpeas which is similar to 2 can of chickpeas.
Boiling dried chickpeas should be able to hold shape well. Do not overcook.
8mm chickpeas are easier to cook and are more flavourful works better in this recipe than 12 mm chickpeas. They look prettier when topped in sweet potato boats as well.
The leftover masala chickpeas work well just as a snack or a side to any meal or as a filling to any sandwich if mashed well.
In case mint is not available use fresh coriander/dill can also be used.
Dried mint also works well in this recipe.
The yoghurt should be thick and creamy
Blending of the ingredients in a food processor is not compulsory.
In case u need instant pickled onion and no time to soak it in vinegar a good squeeze of lime, some chilli powder and chaat masala should work fine.
Long Grain rice like Basmati works well but can be .easily be substituted with any variety
Boiled rice should hold shape.
Cooking the cashew at low heat is important.