| Spinach And Chickpeas In Sweet Potatoes |
| By : Madhu ( Posted on :15 Feb, 2007 ) | Total Views : 1221 | Previous | Next |
Nutrient Information
• 325 Calories
• 6 g Total Fat
• 2 g Saturated Fat
• 0 g Polyunsaturated Fat
• 64 g Carbohydrates
• 8 g Protein
• 9610 IU Vitamin A
• 39 mg Vitamin C
• 126 mg Calcium
• 404 mg Sodium
• 7 mg Iron
• 12 g Fiber
Ingredients
• 2 Large sweet potatoes (2 lbs.), peeled and diced
• 480–500 gm Can chickpeas, rinsed and drained
• 450 gm Can diced tomatoes
• 300-350 gm Fresh spinach, stemmed and coursely chopped
• 1/4 cup Coursely chopped fresh cilantro
• 2 Green onions (white and light green parts), thinly sliced
• 1 to 2 tsp. Curry powder
• 1/2 tsp Ground cumin
• 1/4 tsp Ground cinnamon
Directions
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.
