Curried Sweet Potatoes with Spinach and Chickpeas

A fusion of flavors permeates this nourishing harvest dish.

Author:Inspired by Vegetarian Times, 2002.02
Yield:4 to 6 Servings
Prep time: 00:15
Cook time: 00:30
Category:Main Courses


2 large sweet potatoes , peeled and diced (2 lbs)
18 oz. garbanzo beans, rinsed and drained
14 1/2 oz. diced tomatoes
10 to 12 oz. fresh spinach, stemmed and coarsely chopped
1/4 cups fresh cilantro, coarsely chopped
green onions, thinly sliced
1 to 2 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon


  1. 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.
  2. 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.
  3. Stir in sweet potatoes, cilantro, green 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.
  4. Serve the sweet potato stew with corn on the cob, warmed pita bread and a salad of diced tomatoes and cucumbers in yogurt.


Nutrition Facts

4 to 6 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Trans Fat
Cholesterol 0mg0%
Sodium 318mg13%
Total Carbohydrate 67g22%
Dietary Fiber 12g48%
Total Sugars
Includes Added Sugars
Protein 10g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.