Description
Comforting chickpea & potato curry brings Indian culinary magic straight to your kitchen. Spicy, hearty flavors blend seamlessly with aromatic spices, creating a soul-warming meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 medium sweet potatoes
- 1 can (15 ounces/425 grams) chickpeas, drained and rinsed
- 2 cups fresh spinach (or kale)
Spices and Seasonings:
- 1 tablespoon olive oil (for sweet potatoes)
- 1 tablespoon olive oil (for chickpea filling)
- 1/2 teaspoon salt (for sweet potatoes)
- 1/4 teaspoon black pepper (for sweet potatoes)
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon salt (for chickpea filling)
- 1/4 teaspoon black pepper (for chickpea filling)
Toppings and Finishing:
- 1 tablespoon lemon juice
- 1/4 cup crumbled feta cheese (or dairy-free alternative)
- 2 tablespoons tahini or Greek yogurt
- 1 tablespoon chopped fresh parsley or cilantro
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- Heat oven to 400F (200C) and prepare a baking sheet with parchment paper.
- Clean sweet potatoes thoroughly, creating small punctures across the surface using a fork to allow steam release during roasting.
- Massage sweet potatoes with olive oil, ensuring even coating, then season generously with salt and pepper.
- Roast sweet potatoes for 40-50 minutes until interior becomes soft and easily pierced with a fork.
- While potatoes roast, warm olive oil in a large skillet over medium heat.
- Sauté minced garlic for 30 seconds until aromatic, releasing its intense flavor.
- Introduce chickpeas and spices (cumin, paprika, turmeric, salt, pepper) to the skillet, stirring continuously.
- Cook chickpeas for 5-7 minutes, allowing them to develop a crispy exterior and absorb spice flavors.
- Incorporate fresh spinach, cooking until leaves wilt and reduce in volume.
- Deglaze the skillet with fresh lemon juice, ensuring all ingredients are well combined.
- Remove skillet from heat and allow mixture to rest briefly.
- Split roasted sweet potatoes lengthwise and gently mash interior with a fork.
- Generously fill each potato with the spiced chickpea and spinach mixture.
- Garnish with crumbled feta, drizzle tahini, sprinkle fresh herbs, and add red pepper flakes if desired.
- Serve immediately while ingredients remain warm and flavors are most vibrant.
Notes
- Roast sweet potatoes until edges caramelize for extra depth of flavor and slightly crispy exterior.
- Toast spices like cumin and turmeric briefly before adding chickpeas to enhance their aromatic qualities and release deeper taste profiles.
- Customize protein sources by substituting chickpeas with lentils or white beans for variety and different nutritional benefits.
- Use dairy-free alternatives like nutritional yeast or vegan feta to make the recipe completely plant-based while maintaining creamy texture and tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 281 kcal
- Sugar: 5 g
- Sodium: 356 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 8 mg