Frank's Recipes! Low Fat Curried Sweet Potatoes with Spinach and Chickpeas

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Low Fat Curried Sweet Potatoes with Spinach and Chickpeas

2 pounds sweet potatoes, peeled and diced (2 large)
20 ounces canned chickpeas, rinsed and drained (or 16 ozs.)
12 ounces fresh spinach, preferably organic, stemmed and coarsely chopped
1/4 cup coarsely chopped fresh cilantro
2 green onions, white and light green parts thinly sliced
1 teaspoon curry powder, up to 2 tsps.
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon

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 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, 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 minutes. Serve hot.

Makes 5 servings.

Calories...309...Fat...2 g...Carbs...67 g...Protein...10 g... Sodium...318 mg...Fiber...12 g.