Curried Sweet Potatoes with Spinach and Chickpeas

By á-4939

Ingredients

• 2 large sweet potatoes (2 lbs.), peeled and diced
• 16 - to 20-oz. can chickpeas, rinsed and drained
• 14.5-oz. can diced tomatoes
• 10 to 12 oz. fresh spinach, preferably organic, stemmed and coarsely chopped
• 1/4 cup coarsely chopped fresh cilantro
• 2 green onions (white and light green parts), thinly sliced
• 1 to 2 tsp. curry powder
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cinnamon

Preparation

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.
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.
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.