Spinach And Chickpeas In Sweet Potatoes

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.