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Diets

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.

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

Servings
6

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 9 g
  • Protein Content 8 g
  • Saturated Fat Content 0 g
  • Sodium Content 392 mg
  • Sugar Content 0 g