Difference between revisions of "Curried Sweet Potatoes with Spinach and Chickpeas"
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== See also == | == See also == | ||
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[[Category:Chickpea Recipes]] | [[Category:Chickpea Recipes]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
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[[Category:Sweet potato Recipes]] | [[Category:Sweet potato Recipes]] | ||
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[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
Revision as of 11:13, 31 March 2012
Description
.
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
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.
