Difference between revisions of "Dinners/curried sweet potatoes with spinach and chick peas"
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Latest revision as of 22:42, 18 March 2014
Serves: 6
Active Time: 30 minutes
Total Time: 30 minutes
From: http://www.vegetariantimes.com/recipe/curried-sweet-potatoes-with-spinach-and-chickpeas-2/
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.
