I served the aloo over yellow quinoa, but brown basmati rice, or whole wheat couscous would also be good to soak up the flavorful sauce. For the tomatoes, I used Pomi crushed tomatoes, but they are really expensive, but since they were already in my pantry I didn't need to spend the money. If it were summer and the tomatoes were bright red and juicy I would just blanch them to remove the skins and grate them for the sauce. Also, this is another oil-free dish--there's so much flavor that you don't any processed oils.
1 tsp grated ginger
2 garlic cloves minced
1 tsp whole cumin seeds
1 tsp ground cumin
1 1/2 tsp ground coriander
3/4 tsp cayenne pepper (more or less depending on taste)
1/2 tsp turmeric powder
1 tbsp dried fenugreek leaves
1-2 small whole green Thai chilies, halved or quartered
2 cups tomato puree
2 1/2 cups filtered water, (more or less depending on consistency)
1 large sweet potato or yam, diced into 1/2-1" pieces (about 3 cups)
2 cups cooked and drained chickpeas or garbanzo beans
Kosher salt and black pepper to taste
1/4 cup minced cilantro leaves
- Soak 3/4 cup of chickpeas overnight and then cook until tender. Drain and set aside.
- In a large sauce pan, over medium-low heat, add whole cumin seeds and cook for about 1 minute until fragrant. Add 1/4 cup water, grated ginger and garlic and cook for a couple of minutes until soft.
- Stir in other spices and chilies and then add tomato puree and 2 cups of water. Bring to a boil and then reduce to a simmer.
- Next add the diced sweet potatoes and season to taste with salt and pepper. Cook on medium-low heat until sweet potatoes are just tender, adding more water if necessary.
- Finally add cooked chickpeas and heat through and season with salt and pepper if necessary.
- Garnish with minced cilantro and serve over grain of choice.