nutritional information

Per Serving:

  • Calories: 309
  • Protein: 10 g
  • Total Fat: 2 g
  • Carbohydrates: 67 g
  • Sodium: 318 mg
  • Fiber: 12 g

Curried Sweet Potatoes with Spinach and Chickpeas

Curried Sweet Potatoes with Spinach and Chickpeas

4 to 6 Servings

30 minutes or fewer

A superb fusion of flavors permeates this nourishing harvest dish. Always rinse canned chickpeas and other beans before using to reduce sodium as well as improve their flavor. Meal Plan: While potatoes are steaming, bring large pot of water to a boil for cooking corn on the cob. Serve the sweet potato stew with corn on the cob, warmed pita bread and a salad of diced tomatoes and cucumbers in yogurt.
  • 2 large sweet potatoes (2 lbs.), peeled and diced
  • 16- to 20-oz. can chickpeas, rinsed and drained
  • 14.5-oz. can diced tomatoes
  • 10 to 12 oz. fresh spinach, preferably organic, stemmed and coarsely chopped
  • ¼ cup coarsely chopped fresh cilantro
  • 2 green onions (white and light green parts), thinly sliced
  • 1 to 2 tsp. curry powder
  • ½ tsp. ground cumin
  • ¼ 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, sgreen 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.
February 2002

you might also like


Quite good! I added a little garlic while cooking chick peas and tomatoes. Nice blend of flavors. My sweet potatoes cooked more than I wanted, so it ended up being a bit mushy. But it still tasted great. would make again

Anita Romero - 2014-11-12 02:41:05

Reminds me of a dish that uses lentils instead of chickpeas, but this is also delicious. I serve over Jasmine rice and top with spicy mango chutney.

Maureen Wilson - 2013-09-07 18:27:57

I doubled the spices and cilantro (I love my food spicy) and served this over basmati rice.. it was wonderful, thank you for sharing!

Vanessa - 2012-10-20 22:04:36