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I was looking for something to whip up for dinner one day and I found some diced frozen yams and spinach in the freezer. So I thought I’d create a different spin on Chana Masala with them and this is what I came up with. It’s very hearty and satisfying!

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By Veronica Grace,

Ingredients

  • 1 15 ounce can chickpeas (unsalted), drained or 1½ cups of cooked chickpeas
  • 1 large onion, diced
  • 3 cloves of garlic, minced or pressed
  • 1 inch of ginger, minced or pressed
  • 1-2 cups low-sodium vegetable broth
  • 2 15 ounce cans of diced tomatoes (fire roasted or regular)
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon turmeric, ground
  • salt to taste
  • 1 cup of yams/sweet potatoes, peeled and diced 2” thick
  • 2 cups of fresh spinach, packed or 1 cup frozen, drained
  • ¼ teaspoon garam masala (or to taste)

Instructions

  • If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.
  • Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable broth as necessary, to keep from burning.
  • Add diced tomatoes and seasonings except for garam masala.
  • Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.
  • In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.
  • Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.
  • Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.
  • Serve with fresh rice.

    Note: To make this recipe lower in sodium choose no salt added chickpeas like Eden Organics and no salt added canned tomatoes. Add salt as desired when serving.

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About the Author

Headshot of Veronica Grace

About the Author

Veronica Grace

Veronica Grace is a chef and photographer. She is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. Visit her website to find Grace’s self-published ebooks and keep up to date with her latest recipes, and find her on Instagram and Facebook.
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