Serves 6--Dairy-free
Always rinse canned chickpeas (and other beans) before using to reduce the sodium content and improve their flavor.
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
1. 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.
2. 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.
3. 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.
Makes 6 servings, Dairy free.
PER serving: 278 CAL; 8 G PROT; 2 G TOTAL FAT (0 SAT. FAT); 59 G CARB.; 0 MG CHOL; 392 MG SOD.; 9 G FIBER
