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Curried Sweet Potatoes with Spinach and Chickpeas

4 to 6 Servings

A superb fusion of flavors permeates this nourishing harvest dish. Always rinse canned chickpeas and other beans before using to reduce sodium as well as improve their flavor. Meal Plan: While potatoes are steaming, bring large pot of water to a boil for cooking corn on the cob. Serve the sweet potato stew with corn on the cob, warmed pita bread and a salad of diced tomatoes and cucumbers in yogurt.

2 large sweet potatoes (2 lbs.), peeled and diced
16- to 20-oz. can chickpeas, rinsed and drained
14.5-oz. can diced tomatoes
10 to 12 oz. 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 to 2 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. 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 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, sgreen 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.

PER serving: 309 CAL; 10 G PROT; 2 TOTAL FAT (0 SAT. FAT); 67 G CARB.; CHOL; 318 MG SOD.; 12 FIBER