Curried Sweet Potatoes, Spinach and Chickpeas
- 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
- 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.
Brittany Mullins, HHC
{ 5 comments… read them below or add one }
I am definitiely making this for CookinFantic’s Lil’ Sis. She found the recipe on your blog!
Made this with squash, instead of sweet potato, and tofu, instead of chickpea. So lush!
Just made this and subbed kale for the spinach. So easy and sooo delicious! I just discovered your blog and I am absolutely loving the recipes you post! Thank you!!!
This was amazing! I also substituted the potatoes with butternut squash. It has been my quickest and easiest meal all week!
I just started reading your blog. I love it and look forward to reading it every day!
Can’t wait to use your recipes!!! They look yummy! One suggestion though ~ could you please include in your recipes how many servings they yield. It would be quite helpful in planning on how much to make. Thanks