Curried Sweet Potatoes with Spinach and Chickpeas

[Guest guest]

Curried Sweet Potatoes With Spinach & Chickpeas

 

2 pounds sweet potatoes, peeled and diced (2 large)

20 ounces canned chickpeas, rinsed and drained (or 16 ozs.)

12 ounces fresh spinach, preferably organic, stemmed and coarsely chopped

1/4 cup coarsely chopped fresh cilantro

2 green onions, white and light green parts thinly sliced

1 teaspoon curry powder, up to 2 tsp.

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

 

In large saucepan fitted with steamer basket, bring 2 inches water to

a boil over high heat. Add diced sweet potatoes, cover and cook until

just tender, about 20 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, green onions, 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.

[Guest guest]

I see tomatoes in the directions for cooking, but they are not listed in the

ingredients. Can you tell me how much of what kind of tomatoes should be used in

this recipe?

 

ilovetocookvegan2 <gracioushospitality wrote: Curried Sweet

Potatoes With Spinach & Chickpeas

 

2 pounds sweet potatoes, peeled and diced (2 large)

20 ounces canned chickpeas, rinsed and drained (or 16 ozs.)

12 ounces fresh spinach, preferably organic, stemmed and coarsely chopped

1/4 cup coarsely chopped fresh cilantro

2 green onions, white and light green parts thinly sliced

1 teaspoon curry powder, up to 2 tsp.

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

 

In large saucepan fitted with steamer basket, bring 2 inches water to

a boil over high heat. Add diced sweet potatoes, cover and cook until

just tender, about 20 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, green onions, 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.

 

 

 

 

 

 

 

Be a better pen pal. Text or chat with friends inside Mail. See how.

 

 

[Guest guest]

Thanks, Cheri, for pointing this out. I'm trying to remember where I

found this recipe. . .hmmmm. I'll look --- but in the meantime, I

think that canned tomatoes in an equal amount to the garbanzos would

be fine.

 

LaDonna

 

 

, Cheri Gillard

<cherigillard wrote:

>

> I see tomatoes in the directions for cooking, but they are not

listed in the ingredients. Can you tell me how much of what kind of

tomatoes should be used in this recipe?

>

> ilovetocookvegan2 <gracioushospitality wrote: Curried

Sweet Potatoes With Spinach & Chickpeas

>

> 2 pounds sweet potatoes, peeled and diced (2 large)

> 20 ounces canned chickpeas, rinsed and drained (or 16 ozs.)

> 12 ounces fresh spinach, preferably organic, stemmed and coarsely

chopped

> 1/4 cup coarsely chopped fresh cilantro

> 2 green onions, white and light green parts thinly sliced

> 1 teaspoon curry powder, up to 2 tsp.

> 1/2 teaspoon ground cumin

> 1/4 teaspoon ground cinnamon

>

> In large saucepan fitted with steamer basket, bring 2 inches water to

> a boil over high heat. Add diced sweet potatoes, cover and cook until

> just tender, about 20 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, green onions, 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.

 

> Be a better pen pal. Text or chat with friends inside Mail.

See how.

>

>

[Guest guest]

I did a quick Google and found the recipe on quite a few sites. It

should be one 14 1/2 oz (410 g) can of diced tomatoes. I'll amend the

recipe in the Files.

 

Kim

 

 

, Cheri Gillard

<cherigillard wrote:

>

> I see tomatoes in the directions for cooking, but they are not

listed in the ingredients. Can you tell me how much of what kind of

tomatoes should be used in this recipe?

[Guest guest]

Thanks so much, Kim.

 

LaDonna

 

 

 

On Nov 17, 2007 2:29 PM, Kim <bearhouse5 wrote:

 

> I did a quick Google and found the recipe on quite a few sites. It

> should be one 14 1/2 oz (410 g) can of diced tomatoes. I'll amend the

> recipe in the Files.

>

> Kim

>

>

> --- In

<%40>,

> Cheri Gillard

> <cherigillard wrote:

> >

> > I see tomatoes in the directions for cooking, but they are not

> listed in the ingredients. Can you tell me how much of what kind of

> tomatoes should be used in this recipe?

>

>

>