Curried Sweet Potatoes with Spinach and Chickpeas
Vegetarian Times Issue: September 1, 1999 p.32
Always rinse canned chickpeas (and other beans) before using to reduce the sodium content and improve their flavor.
Directions
- 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.
ingredient list
6 servings
- 1/4 cup chopped fresh cilantro
- 2 scallions (white and light green parts), thinly sliced
- 1 to 2 tsp. curry powder
- 1/2 tsp. ground cumin
- 1/4 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
Nutritional Information
Per serving:
| Calories |
278 |
| Protein |
8g |
| Total Fat |
2g |
| Carbs |
59g |
| Sodium |
392mg |
| Fiber |
9g |
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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.
Delicious! Even faster if you use the pressure cooker to steam your cubed sweet potatoes--just for a minute or two!