Rate this recipe
4.3/5
(16 Votes)
Ingredients
- 2 large sweet potatoes
- 16 oz chickpeas, drain, rinse
- 14-16 oz spinach, washed, stemmed and coarse chop
- 1-2 tsp curry powder
- salt to taste
Details
Adapted from vegkitchen.com
Preparation
Step 1
1. Bake or microwave sweet potatoes in skins. Cut into large dice.
2. Combine chickpeas and tomatoes in a large saucepan and bring to a simmer over medium heat.
3. Add spinach and cover. Cook to wilt and stir in potatoes, curry and salt. Stir and cook over low heat for 5 minutes and serve.
You'll also love
- Coconut Jello Balls 4/5 (2 Votes)
- Vegan Chocolate Coconut Almond Bars 4.3/5 (16 Votes)
- Hot Crawfish Spinach Salad 5/5 (1 Votes)
- Patty's Corned Beef & Cabbage in... 3.3/5 (7 Votes)
- Slow-Roasted Andalusian-Style Lamb... 5/5 (1 Votes)
- Mr. Dell's Cheesy Potatoes 5/5 (1 Votes)
- Turkish Garbanzo Bean Salad 4.5/5 (2 Votes)
- Sweet Potato Black Bean Casserole 3.9/5 (55 Votes)
Review this recipe