Curried Sweet Potatoes with Spinach and Chickpeas

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Curried Sweet Potatoes with Spinach and Chickpeas

Curried Sweet Potatoes with Spinach and Chickpeas
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: Nina Wan
Food Groups: Vegetables, Protein
Main Ingredient: Bean & Legume, Vegetables
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Fiber
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian

An interesting combination of high fiber foods.


2 large sweet Potatoes (2 pounds), peeled and diced
16- to 20-ounces can Chickpeas, rinsed and drained
14.5-ounces can diced Tomatoes
10 to 12 ounces fresh Spinach, stemmed and coarsely chopped
1/4 cup coarsely chopped fresh Cilantro
2 green Onions (white and light green parts), thinly sliced
1 to 2 teaspoons Curry powder
1/2 teaspoon ground Cumin
1/4 teaspoon ground Cinnamon


1. 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 min.
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, 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 min. Serve hot.

Nutrient Information
Calories: 325
Total Fat: 6 g
Saturated Fat: 2 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 404 mg
Carbohydrates: 64 g
Protein: 8 g
Fiber: 12 g
Vitamin A: 9610 IU
Vitamin C: 39 mg
Calcium: 126 mg
Iron: 7 mg

Cook's Notes: