Ingredients
- Sweet onions
- Chopped scallions
- Canola oil
- Curry powder, cumin, cinnamon
- Spinach
- Sweet potatoes
- Chickpeas
- Cans of diced tomatoes
- Fresh cilantro
- Basmati rice or brown rice
Directions:
Chop and cook sweet potatoes. While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat. Add onions and sauté until they soften.
Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices. Add tomatoes with their juices, and the chickpeas, stir to combine.
Add ½ cup water and raise heat up to a strong simmer for about a minute or two. Next, add the spinach, a couple handfuls at a time, stirring to coat with cooking liquid. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes. Add the cooked sweet potatoes to the liquid, and stir to coat.
Simmer for another 3-5 minutes, or until flavors are well combined. Transfer to serving dish, toss with fresh cilantro, and serve hot. This dish is nice served over basmati or brown rice.