This dish includes serrano chile peppers, which are a step up on the heat scale from jalapeños. If you think this may be too hot for you, you can substitute jalapeños or even mild bell peppers. Use a yellow pepper and that will be one more color in your dish!
Some peppers, even within the same family, are hotter than others. To test how hot a particular chile pepper is, cut it open and rub the inside of the pepper against your gum above your upper row of teeth.
You may check the nutritional information for this chickpea curry and say “whoa, 56g of carb, that’s way too much for me at a meal.” Note that there’s also a whopping 18g of fiber per serving which should reduce the effects of the carbs. If you’re still nervous, simply reduce your portion size.
Can’t Find Garam Masala?
If you can’t find garam masala at your store, you can make your own. It may not be exactly the same, but it will do in a pinch.
Chickpea Curry with Sweet Potato
- 3 tablespoons coconut oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 medium onion finely diced
- 2 serrano chiles seeds removed and minced
- ½ pound sweet potatoes peeled and cut into 1-inch cubes (about 1 medium potato)
- 14 ounces diced tomatoes, drained 1 can
- 1 teaspoon Kosher salt
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- 1 cup water
- 30 ounces chickpeas, drained and rinsed 2 cans
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried fenugreek leaves optional
- 2 cups fresh baby spinach or kale stems (& ribs) removed
- Heat oil in medium saucepan over medium heat. Add garlic and ginger. Stir fry for 30 seconds, stirring constantly.
- Add coriander and cumin and stir until fragrant, about 15 seconds.
- Add onions and chile peppers. Stir often, until onions begin to darken, about 10 minutes.
- Add sweet potatoes and cook, stirring constantly so that the onions don’t stick. Add a little bit of water if necessary.
- Add tomatoes, salt, garam masala, and cayenne pepper. Stir for 30 seconds.
- Add the water and chickpeas. Bring to a simmer, then cook, partially covered, for 15 minutes, stirring occasionally. The sweet potatoes should be easy to pierce with a fork, but not mushy.
- Meanwhile, in a small bowl, combine lemon juice and fenugreek (if using). Set aside.
- Add spinach to the chickpea mixture and cook until it wilts, stirring occasionally.
- Remove from heat and stir in lemon juice (and fenugreek, if using). Serve immediately.