| 17 | 50 | 331 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 20 min | 8 |
| 3 cup | Chickpeas, raw (Uncooked (dried)) |
| 5 potatoes | Sweet potato |
| 1/2 tbsp | Turmeric, powder |
| 1 tsp | Black pepper (to taste) |
| 1/4 tsp | Himalayan salt (to taste) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1/2 bunch | Cilantro (coriander) |
| 3 pepper(s) | Green chili pepper (also chile or chilli) (to taste) |
| 1/2 tbsp | Cumin seeds |
| 1/2 tsp | Himalayan salt (to taste) |
| 1 medium | Red onion (diced) |
| 2 medium | Tomato |
| 1/2 tbsp | Chili powder (Red Chili Powder -> spice to taste) |
| 1 tbsp | Chaat masala |
| 1 fruit | Pomegranate seeds |
| 1 tbsp | Lemon juice |
| Tamarind Chutney (to taste) |
Soak the chickpeas overnight with one tbs of baking soda.
After 7-8 hours of soaking. Wash and boil them with tablespoon of salt.
Chop the sweet potatoes into cubes. In a mixing bowl, combine sweet potatoes, oil, turmeric powder black pepper. Mix everything well.
Spread the sweet potatoes cubes in baking tray in single layer.
Preheat the oven to 400 F and roast the sweet potatoes for 18-20 mins, flipping half way through. Set a side.
For coriander mint chutney:
Wash and roughly chop coriander and mint leaves. Cut chili into medium pieces. In grinding jug blend them with cumin seeds salt and lemon juice.
For assembling Chickpea Chaat:
In a large bowl, add boiled and drained chick peas, roasted sweet potatoes, onions, tomatoes, coriander, red chili powder, chaat masala and tamarind chutney.
| Fruit | 0.2 |
| Meat Alternative | 1.9 |
| Vegetables | 3.5 |
