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Chana Masala Sweet Potato Skins

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  • Author: Parita Kansagra
  • Prep Time: 10
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Dinner, Lunch, Side Dish
  • Method: Baking, Roasting, Sautéing
  • Cuisine: Indian
  • Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

Units Scale
  • 2-3 tbsp oil
  • 4 baking sweet potatoes
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 small onion (diced)
  • 6-7 curry leaves (dried or fresh)
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • salt + black pepper
  • 1/2 tbsp coriander cumin powder (or half of each)
  • 1 tsp chilli powder
  • 1/4 tsp ground turmeric
  • 1/2 tbsp tomato puree
  • 1 cup tinned chopped tomatoes
  • 400g tinned chickpeas (drained)
  • juice from half a lemon
  • 2-3 tbsp freshly chopped coriander
  • 1 cup vegan cheese

Instructions

    1. Bake the sweet potatoes: Preheat oven to 200°C (400°F). Pierce the sweet potatoes with a fork and bake for about 45 minutes, or until completely soft.

    2. Start the masala: Heat oil in a pan. Add mustard seeds and cook until they pop, then add cumin seeds and cook until fragrant.

    3. Cook the base: Add onion, curry leaves, and dried red chilli. Cook until onions are translucent. Stir in garlic and ginger and cook briefly until the raw smell disappears.

    4. Add spices & tomatoes: Add chilli powder, coriander, cumin, turmeric, and salt. Mix and cook for a few seconds. Pour in chopped tomatoes and tomato purée, mix, cover, and cook for 5 minutes.

    5. Add chickpeas: Stir in the chickpeas, cover again, and cook for another 5 minutes until slightly thickened.

    6. Prepare the skins: Slice baked sweet potatoes in half and scoop out most of the flesh, leaving a thin layer inside. Place skins skin-side up, drizzle with olive oil, and season with salt and black pepper. Bake for 7-10 minutes.

    7. Finish the filling: Add the scooped sweet potato to the masala along with chopped coriander and lemon juice. Mix, lightly mashing to create a thick filling.

    8. Fill and bake: Spoon the mixture into the skins and sprinkle with vegan cheese if using. Bake for 10–15 minutes until hot and lightly golden.

    9. Serve: Serve warm topped with extra coriander and diced red onions.

Find it online: https://cookingwithparita.com/recipe/chana-masala-sweet-potato-skins/