Go Back

Sweet Potato Chana Masala

a creamy flavorful sweet potato tomato sauce with sprouted and slowed cooked beans, over a bed of rice, and sprinkled with fresh herbs.
Cook Time1 d 6 hrs
Servings: 4
Author: Amanda Nicole Smith


  • 1.5 cups brown rice
  • 1.5 cups dried chickpeas


  • 2 cups coconut milk or water
  • 1 large tomato
  • 1 medium sweet potato
  • 1/2 cup onion; or leek
  • 2 garlic cloves
  • 1 tbsp ginger root
  • 1 tbsp graham masala; powder
  • 1 tbsp paprika; powder
  • 1 tsp cayenne pepper
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tsp fenugreek seed
  • 1/2 tsp turmeric root
  • 1/2 tsp mustard seed
  • 1/2 tsp fennel seed
  • 1/4 tsp peppercorn
  • 1/4 tsp sea salt

Fresh Herbs

  • 1/4 cup cilantro
  • 1/4 cup scallions
  • 1/8 cup fennel


  • Soak chickpeas in water overnight.
  • Rinse and drain twice a day for 1-2 days until little tails sprout.
  • Slow cook chickpeas on low for 4 hours in enough water to cover them. You can also sprinkle in a bit of salt.


  • Cook brown rice in rice cooker with water an inch above rice.


  • Add all of the sauce ingredients to a sauce pan, let it all come to a boil, then turn down the heat to low and let simmer for about 20-30 minutes or until the sweet potatoes are soft.
  • Let it cool enough to blend down into a smooth sauce.
  • Put the sauce back into the sauce pan, add the chickpeas in, and warm up on low for a few minutes.


  • Pu about a cup of rice and a cup of sauce and chickpeas on a plate with about 1/8 cup fresh herbs sprinkled on top.


Store rice separate from chickpeas and sauce, both in airtight containers in the fridge.
Store for up to 2 days.