Curried Sweet Potatoes with Spinach and Chickpeas

[Guest guest]

Curried Sweet Potatoes with Spinach and Chickpeas

6 servings—Dairy-free

 

Always rinse canned chickpeas (and other beans) before

using to reduce the sodium content and improve their

flavor.

 

1/4 cup chopped fresh cilantro

2 scallions (white and light green parts), thinly

sliced

1 to 2 tsp. curry powder

1/2 tsp. ground cumin

1/4 tsp. ground cinnamon

10 to 12 oz. fresh spinach, stemmed and coarsely

chopped

2 large sweet potatoes (about 2 lbs.), peeled and

diced

16- to 20-oz. can chickpeas, rinsed and drained

14.5-oz. can diced tomatoes

In large saucepan fitted with steamer basket, bring 2

inches water to a boil over high heat. Add sweet

potatoes, cover and cook until just tender, about 15

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, scallions, 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.

 

PER serving: 278 CAL; 8 G PROT; 2 TOTAL FAT (0 SAT.

FAT); 59 G CARB.; CHOL; 392 MG SOD.; 9 FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Mother's Day is May 12th!