Curried Sweet Potatoes with Spinach and Chickpeas Recipe | Vegetarian Times Skip to main content

Curried Sweet Potatoes with Spinach and Chickpeas

Always rinse canned chickpeas (and other beans) before using to reduce the sodium content and improve their flavor.

Ingredients: 

Ingredients: 

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¼ cup chopped fresh cilantro
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2 scallions (white and light green parts), thinly sliced
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1 to 2 tsp. curry powder
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½ tsp. ground cumin
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¼ tsp. ground cinnamon
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10 to 12 oz. fresh spinach, stemmed and coarsely chopped
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2 large sweet potatoes (about 2 lbs.), peeled and diced
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16- to 20-oz. can chickpeas, rinsed and drained
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14.5-oz. can diced tomatoes

Instructions: 

  1. 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.
  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, 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.

Nutrition Information: 

Calories: 
278
Protein: 
8 g
Total Fat: 
2 g
Saturated Fat: 
g
Carbohydrates: 
59 g
Cholesterol: 
mg
Sodium: 
392 mg
Fiber: 
9 g
Sugar: 
g
Yield: 
6 servings

Comments on this Recipe

Delicious! Even faster if you use the pressure cooker to steam your cubed sweet potatoes--just for a minute or two!

Very good recipe! I added some salt, and served it with some whole wheat naan, which made it a great meal. Would also be good over rice or daal.

Quick and easy prep resulting in a nicely flavored and colorful dish. While better with the fresh spinach specified in the recipe, I usually make it with frozen spinach (cooked before adding) as one of my standard "didn't make it to the store but need to get dinner on the table" meals since I tend to have everything else on hand as staples.

Added frozen spinach instead of fresh as well since I had it. Served it with a green salad. Very filling and yummy with a spoonful of locally made Butternut and Beer Chutney!

Wanting to surprise my boyfriend with dinner I decided to try something new. I followed this recipe exactly without any modifications and it turned out great. We both enjoyed it. I will definitely be making it again!

looks good