3 Med size Sweet Potatoes
11/2 cups cooked Chickpeas (or 1 can)
1 lrg Carrot (finely chopped)
1/4 small Red Cabbage ( apx 1 cup finely chopped)
1/2 Onion (finely chopped)
3 cloves Garlic chopped
1 tbsp olive oil ( you can always saute in water and skip any oil)
1 Medium-lrg Tomato (or 1/4 cup Tomato Sauce)
1 tbsp Garam Masala powder
Pinch of ground dried ginger or grate a small amount of fresh in as cooking
Pinch or Nutmeg
Pinch or Sea Salt and Black Pepper
Bake the sweet potatoes in the oven at 350 for 45 mins or until cooked thoroughly. As the Sweet potatoes are baking, turn a pan to medium high and saute the garam masala with onions garlic, and oil for 1 min, turn down to medium heat then add blended tomato, carrots, red cabbage, and ginger to cook for a several minutes add water by the tbsp as needed for a moist but thick sauce. As the veg is almost cooked add the chickpeas, salt, pepper, and nutmeg to taste, cook for a few more minutes.
Let the sweet potatoes cool a little when done as they are easier to neatly cut in half and scoop out. Add the scooped sweet potato to the pan mix and loosely fold in the chunks of potato.
Spoon the mix back in the potato and slip back into a heated oven for 10 mins.
I like to serve this dish with a tangy cool plant-based yogurt, it pairs perfectly with the sweet, rich spice of this dish.