Ingredients
1/2 tsp. olive oil
1 medium onion, chopped
3–5 garlic cloves, finely minced
2-inch knob of ginger, finely minced
1-1/2 tsp. curry powder
1/8 – 1/4 tsp. cayenne pepper (optional)
1 large sweet potato, peeled and diced into 1/2-inch cubes
2 –15 oz. cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 – 14.5 oz. can no-salt-added diced tomatoes
1 – 13.5 oz. can light, unsweetened coconut milk
8 oz. fresh spinach
2 tbsp. chopped cilantro
Lime wedges
Directions
1. Heat olive oil in large pot or Dutch oven on medium heat. Add onion and sauté until beginning to soften, about 6–8 minutes. Add garlic and ginger and saute an additional 2–3 minutes. Stir in curry powder and cayenne pepper, if using. Mix well.
2. Add diced tomatoes (with their liquid), coconut milk and diced sweet potato to pot. Bring to simmer, cover and cook until sweet potato begins to soften (about 14–18 minutes).
3. Add rinsed, drained chickpeas and spinach to the pot. Stir to combine and simmer until spinach is wilted, chickpeas are heated through and sweet potato is soft. Add cilantro and season to taste with salt and pepper.
4. Serve hot with lime wedges. Delicious on its own or served over brown rice or quinoa.
NUTRITIONAL INFORMATION, SERVING SIZE 1 CUP:
CALORIES: 203, SATURATED FAT 2G, POLYUNSATURATED FAT 0G, CHOLESTEROL 0MG, POTASSIUM 435MG, DIETARY FIBER 9G, PROTEIN 8G, TOTAL FAT 4G, MONOUNSATURATED FAT 0G, TRANS FAT 0G, SODIUM 112MG, TOTAL CARBOHYDRATE 33G, SUGARS 6G.
Thank you to ChristianaCare for this recipe. To find more, visit news.christianacare.org/category/wellness.
