Chana Masala Stuffed Roasted Yams

Last weekend we had dinner at a local Indian restaurant that had just recently opened up.  I love Indian food, and this is our second time back there in the last few weeks because it was so good!  I had the chana masala both times, and I admit, that this is what I usually order at Indian restaurants because it is so good!  It is a simple dish of chickpeas in tomato sauce with onions, but I could eat it every week and be happy.  I have made my own versions at home before but it has been a while.  That stuff at the restaurant was so good though, that I decided it was time to make it again.  But in a little bit of a non-traditional way.  I used it to stuff some yams.  I am obsessed with yams and sweet potatoes, and they always find their way into my daily menu.  One of my favorite ways to eat them is roasted and stuffed with good things.  Chana masala is definitely a good thing, and I knew they would make a good match.

My chana masala may not be traditional, but it tastes good to me!  I used a mixture of garam masala, turmeric, cumin, ginger, cayenne, and garlic to flavor this dish and it smelled all amazing and aromatic as it cooked!  I love making dishes that make the house smell good.  This dish came together in about an hour, but a lot of it was hands off time so I had time to do other things while it cooked.  I was getting really hungry by the time it was done, and could not wait for dinner!

It was super delicious, and I have a feeling I will be making this often when I am craving chana masala and don't have the money to go out to eat.  If you enjoy aromatic spiced dishes, give this a try for dinner!  It is satisfying and worthy of comfort food status, but it is healthy and will leave you feeling good after enjoying it.

Chana Masala Stuffed Roasted Yams
serves 2


  • 2 medium yams, cut in half lengthwise
  • 2 tsp avocado oil
  • 1 small onion, chopped
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • 2 tsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1/4 tsp cayenne pepper
  • 2 cups canned (or fresh) diced tomatoes
  • 1/2 cup filtered water
  • 1/4-1/3 tsp sea salt (or to taste)
  • 1 1/2 cups cooked chickpeas (canned is fine)
  • 2 tsp lemon juice
  • 1/4 cup fresh cilantro, chopped


  1. Preheat the oven to 375F degrees.  Line a sheet pan with parchment, and place the yams cut side down on the pan.  Place in the oven and roast for about an hour until they are tender.
  2. Meanwhile, in a saucepan, combine the avocado oil, onion, spices and garlic and cook over medium heat for a few minutes until the onions have softened.  Add the tomatoes, water and salt and bring to a simmer.   Cook for about 20 minutes until the tomatoes are falling apart and the flavors have combined.  Add the chickpeas, and cook for a few minutes, then take off the heat and add the lemon juice and cilantro.
  3. Once the chickpeas have finished cooking, place them cut side up on a plate, and spoon the chana masala over them.  Enjoy!


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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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