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.
¼ cup chopped fresh cilantro
2 scallions (white and light green parts), thinly sliced
1 to 2 tsp. curry powder
½ tsp. ground cumin
¼ 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.