Curried Sweet Potatoes with Spinach and Chickpeas

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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.

  • 6Servings


  • 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


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.

Nutrition Information

  • Calories: 278
  • Carbohydrate Content: 59 g
  • Fat Content: 2 g
  • Fiber Content: 9 g
  • Protein Content: 8 g
  • Sodium Content: 392 mg