Get access to everything we publish when you sign up for Outside+.
Always rinse canned chickpeas (and other beans) before using to reduce the sodium content and improve their flavor.
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.
- 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