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|
|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|
|2||green onions, thinly sliced|
|1 to 2 tsp.||curry powder|
|1/2 tsp.||ground cumin|
|1/4 tsp.||ground cinnamon|
- 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, 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.
- Serve the sweet potato stew with corn on the cob, warmed pita bread and a salad of diced tomatoes and cucumbers in yogurt.
|Amount per serving
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 67g||22%|
|Dietary Fiber 12g||48%|
|Includes Added Sugars|
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.