Curried Sweet Potatoes With Spinach And Chickpeas

Recipe Ingredients

2		Sweet potatoes - (2 lbs) - peeled, diced (large)
1		Chickpeas - (16 to 20 oz) - rinsed, drained
1		Diced tomatoes - (14 1/2 oz)
10 oz	284g	Fresh preferably organic spinach - (to 12) - stemmed, and
		Coarsely chopped
1/4 cup	4g / 0.1oz	Coarsely-chopped fresh cilantro
2		Green onions, white and light green parts - thinly sliced
1 teaspoon	5ml	Curry powder - (to 2)
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground cinnamon

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Per Serving: 309 Cal; 10g Prot; 2g Total Fat (0 Sat. Fat); 67g Carb.; 0mg Chol; 318mg Sod.; 12g Fiber.

Source:
Vegetarian Times, February 2002

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