Curried Chickpeas And Sweet Potatoes

By á-170456

Ingredients

• 5 cups sweet potatoes - (abt 1 1/2 lbs) peeled, diced
• 1 tablespoon olive oil
• 1 large onion diced - (2 cups)
• 1 tablespoon minced fresh ginger
• 3 garlic cloves minced
• 2 scallions, white and light green parts chopped
• 2 large red bell peppers diced - (2 cups)
• 1 teaspoon salt
• 2 tablespoon curry powder
• 2 cans chickpeas - (15 oz ea)
• 1 tablespoon cider vinegar
• 1/3 cup chopped fresh cilantro

Preparation

Step 1

In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add sweet potatoes, cover and steam until tender, about 10 minutes. Set aside and keep warm until needed.

In large, heavy pot, heat oil over medium heat. Add onion, ginger, garlic, scallions, red peppers, 1/2 teaspoon salt and curry powder. Stir, cover and cook 3 to 5 minutes. Stir in chickpeas (with liquid) and simmer, uncovered, 5 minutes.

Add vinegar and remaining 1/2 teaspoon salt. Stir in sweet potatoes. Over low heat, gently stir mixture about 2 minutes to allow sweet potatoes to release some of their starch. Be careful not to break them up completely. Add cilantro and stir to blend. Serve hot.

This recipe yields 6 servings.

Per Serving: 357 Cal; 11g Prot; 5g Total Fat (1 Sat. Fat); 70g Carb.; 0mg Chol; 802mg Sod.; 11g Fiber.