curried sweet potatoes with spinach and chickpeas (recipe, vegan)

[Guest guest]

It's been over a week since I made this and I'm trying

to remember...I think we just ate as a stew, not over

anything. It was pretty substantial. I really love the

sweet potato/cumin combination. I've run into it a few

times and it's always good. I used the smaller amount

of chickpeas since it's just 2 of us.

 

Laura

 

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Curried Sweet Potatoes with Spinach and Chickpeas

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

2 large sweet potatoes -- peeled and

diced

1 can chickpeas -- 16-20 ounces,

rinsed and drained

1 can diced tomatoes -- 14.5 ounces

10 ounces fresh spinach -- stemmed and

coarsley chopped

1/4 cup fresh cilantro -- coarsely

chopped

2 green onions -- white and

light green parts, thinly sliced

1 teaspoon curry powder -- to 2 teaspoons

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.

 

Source: " Vegetarian Times "

Copyright: " February 2002 "

 

 

 

 

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