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
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.
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