Dinners/curried sweet potatoes with spinach and chick peas
Serves: 4
Active Time: 20 minutes
Total Time: 60 minutes
From: http://www.vegetariantimes.com
Ingredients
2 large sweet potatoes (2 lbs.), peeled and diced
16- to 20-oz. can chickpeas, rinsed and drained 1 4.5-oz. can diced tomatoes
10 to 12 oz. fresh spinach, preferably organic, stemmed and coarsely chopped
¼ cup coarsely chopped fresh cilantro
2 green onions (white and light green parts), thinly sliced
1 to 2 tsp. curry powder
½ tsp. ground cumin
¼ tsp. ground cinnamon
Directions
Step 1
In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add diced sweet potatoes, cover and cook until just tender, about 20 minutes.
Step 2
Meanwhile, in another large saucepan, combine chickpeas, tomatoes and 1/2 cup water. Bring to a simmer over medium heat. Add spinach, cover and cook just until wilted, about 3 minutes.
Step 3
Stir in sweet potatoes, cilantro, sgreen onions, curry powder, cumin, cinnamon and salt to taste until well combined. Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 minutes. Serve hot.
