Chickpea Curry
19
Nov
Nov
Here’s a delicious way to introduce your family to the intense flavors of curry
1 Large Sweet Onion, chopped
2 tsp Canola Oil
2 tbsp Curry Powder
1 tbsp Cumin
1 tsp Cinnamon
2 Large Sweet Potatoes, peeled and diced (about 2 pounds)
16 oz Can Chickpeas, rinsed and drained
½ cup Water
1 (14 1/2 ounce) Can Diced Tomatoes
10 oz Fresh or Frozen Spinach, washed, stemmed and coarsely chopped
Brown Rice , for serving
1
Heat canola in a large sauté pan over medium heat. Add onions and sauté 2 to 3 Minutes, or until they begin to soften.
2
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 sweet potatoes and increase heat to a boil. Cook 15 to 20 Minutes or until sweet potatoes are soft.
3
Add the spinach, a couple handfuls at a time, stirring to coat with cooking liquid. Cover and simmer until just wilted, about 3 Minutes.
4
Fill a platter with brown rice and spoon chickpea curry over it. Serve immediately.
CategoryRecipes, Vegetables And Side Dishes
Ingredients
1 Large Sweet Onion, chopped
2 tsp Canola Oil
2 tbsp Curry Powder
1 tbsp Cumin
1 tsp Cinnamon
2 Large Sweet Potatoes, peeled and diced (about 2 pounds)
16 oz Can Chickpeas, rinsed and drained
½ cup Water
1 (14 1/2 ounce) Can Diced Tomatoes
10 oz Fresh or Frozen Spinach, washed, stemmed and coarsely chopped
Brown Rice , for serving