As I was cleaning out my bookshelf a couple of weeks back I came across an old issue of “Food and Wine”. It was a Thanksgiving special. A “Curry-Roasted Butternut Squash and Chickpeas” recipe popped out and I decided to use that as an inspiration to try something different. Instead of Butternut Squash I decided to use Yam and I decided to spice it up more than what was called for.
The good news – Yam and Chickpeas do go very well together. The bad news, the dish was blaaand! Needs a lot of help. I need to revisit this dish and save it from mediocrity another day. In the meantime, here is what I did.
INGREDIENTS (Enough to serve 4)
1 Tbsp Oil
1/2 medium onion – diced
1 clove garlic – minced
1 1/2 cup cooked chickpeas
2 medium yams – peeled, cubed and boiled (for about 5-6 minutes till they cook) and drained
1 Tbsp Chana Masala Powder
1 tsp lemon juice
Salt and pepper to taste
1 cup Yogurt – whisked
4-5 mint leaves – finely chopped
1/4 cup cilantro – finely chopped
Salt to taste
1. Heat the oil in a pan on medium heat. Add the garlic and onion, saute till translucent.
2. Add the yam and chickpeas and cook till heated through.
3. Add the Chana Masala powder, lemon juice and salt and pepper to taste.
4. Cook for 5-6 minutes.
5. Separately mix the yogurt, mint, cilantro and salt.
6. On a bed of rice, spoon out the Yam, Chickpea mix and top with the yogurt sauce. Serve warm.
6. Serve out