• 2servings
  • 40minutes
  • 702calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, E, P
MineralsFluorine, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (14 1/2 ounce) can chickpeas , liquid drained

  2. 1 (14 1/2 ounce) can diced tomatoes , liquid drained

  3. 1 large sweet potato

  4. 2 cups frozen chopped spinach

  5. 1/2 medium onion

  6. 1 tablespoon peanut oil

  7. 1 1/2 teaspoons curry powder

  8. 1 teaspoon cumin

  9. 1/4 teaspoon cayenne

  10. 1/8-1/4 teaspoon cinnamon

  11. 1/8 teaspoon ginger

  12. 2 cups cooked brown rice , to serve with

Instructions Jump to Ingredients ↑

  1. Sliced the onion and dice the sweet potato. I don't peel the sweet potato for the fiber and nutrients, and the texture, but this is up to you.

  2. Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.

  3. While it microwaves, heat the oil in a large nonstick skillet. When it is quite hot, add about half of the spices, stir and cook for about a minute or less, then add the onion and saute while the potato finishes.

  4. When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.

  5. Add the chickpeas, tomatoes, spinach, and the other half of the spices. Continue to cook on high for 5-10 minutes, then simmer until it is dry or saucy enough to your taste.


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