Ingredients
-
1 (14 1/2 ounce) can chickpeas, liquid drained
-
1 (14 1/2 ounce) can diced tomatoes, liquid drained
-
2 cups frozen chopped spinach
-
1/2 medium onion
-
1 tablespoon peanut oil
-
1 1/2 teaspoons curry powder
-
1 teaspoon cumin
-
1/4 teaspoon cayenne
-
1/8-1/4 teaspoon cinnamon
-
1/8 teaspoon ginger
-
2 cups cooked brown rice, to serve with
-
1 large sweet potato
Instructions
- Sliced the onion and dice the sweet potato. I don't peel the sweet potato for the fiber and nutrients, and the texture, but this is up to you.
- Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
- While it microwaves, heat the oil in a large nonstick skillet. When it is quite hot, add about half of the spices, stir and cook for about a minute or less, then add the onion and saute while the potato finishes.
- When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
- Add the chickpeas, tomatoes, spinach, and the other half of the spices. Continue to cook on high for 5-10 minutes, then simmer until it is dry or saucy enough to your taste.