CHANA BATETA EAST AFRICAN STYLE!! CHICKPEAS AND POTATO IN COCONUT MILK | MUMS TANZANIA STYLE RECIPE

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and a different flavor.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can be a more accessible spice blend.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness without heat.

Heat 2 tablespoons of oil in a pot.

Add 1 teaspoon of fenugreek seeds and 1/2 teaspoon of mustard seeds; let them splutter.

Add 1 tablespoon of curry leaves and sauté briefly.

Stir in 1 tablespoon of ginger & garlic paste and cook until fragrant.

Add 1 tablespoon of tomato puree and mix well.

Chop and add 2 green chilies to the pot.

Season with salt to taste, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1 & 1/2 teaspoons of coriander powder; stir to combine.

Add 1 tin of black chickpeas (chana) and 4 medium-sized boiled potatoes (bateta) cut into pieces.

Pour in 1 tin of coconut milk and adjust the amount based on desired gravy consistency; bring to a simmer.

Once heated through, sprinkle with 1/2 teaspoon of cumin powder, garnish with fresh coriander, and squeeze lemon or lime juice on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary