Chana Masala-Stuffed Yams (or Winter Squash)

Name: Chana Masala-Stuffed Yams (or Winter Squash)
Ingredients: 1 cup (7 oz/198 g) dried chickpeas; 2 bay leaves; ½ teaspoon baking soda; 4 medium (7-oz/198-g) yams, or 2 acorn, butternut, or kabocha squash; 2 Tablespoons coconut oil, plus 1 melted Tablespoon if using squash; ¾ teaspoon Himalayan salt, plus more for squash, or to taste; Freshly ground black pepper, to taste; 4 medium tomatoes (18 oz/510 g total), or 1 ? to 1 ½ (14.5-oz/410-g) cans diced tomatoes with juice; 4 oz (113 g) leeks, cleaned and sliced into ¼-in (0.6-cm) rings; 2 Tablespoons minced fresh ginger; 2 teaspoons minced fresh turmeric; 3 cloves garlic; 1 teaspoon cumin seeds; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground paprika; ½ teaspoon ground turmeric; ? teaspoon chili flakes or to taste; ½ teaspoon garam masala; 1 teaspoon brown sugar or coconut sugar, as needed; 3 Tablespoons freshly squeezed lemon juice; ¾ to 1 cup (6.2 to 8.3 oz/176 to 235 g) thick coconut yogurt (consistency of Greek yogurt), for serving; 8 lemon or lime wedges, for serving; ½ handful fresh cilantro (including tender stems), for garnish

irresistiblyvegan.com

Served with Indian-Spiced Cauliflower Wedges Chana masala is a common way to prepare chickpeas in North India and Pakistan. Though it is a traditional recipe served with rice and some variation of...

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Ingredients

1 cup (7 oz/198 g) dried chickpeas
2 bay leaves
½ teaspoon baking soda
4 medium (7-oz/198-g) yams, or 2 acorn, butternut, or kabocha squash
2 Tablespoons coconut oil, plus 1 melted Tablespoon if using squash
¾ teaspoon Himalayan salt, plus more for squash, or to taste
Freshly ground black pepper, to taste
4 medium tomatoes (18 oz/510 g total), or 1 ? to 1 ½ (14.5-oz/410-g) cans diced tomatoes with juice
4 oz (113 g) leeks, cleaned and sliced into ¼-in (0.6-cm) rings
2 Tablespoons minced fresh ginger
2 teaspoons minced fresh turmeric
3 cloves garlic
1 teaspoon cumin seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
½ teaspoon ground turmeric
? teaspoon chili flakes or to taste
½ teaspoon garam masala
1 teaspoon brown sugar or coconut sugar, as needed
3 Tablespoons freshly squeezed lemon juice
¾ to 1 cup (6.2 to 8.3 oz/176 to 235 g) thick coconut yogurt (consistency of Greek yogurt), for serving
8 lemon or lime wedges, for serving
½ handful fresh cilantro (including tender stems), for garnish