Chickpea Curry

Yields4 Servings

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

Heat canola in a large sauté pan over medium heat. Add onions and sauté 2 to 3 Minutes, or until they begin to 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 sweet potatoes and increase heat to a boil. Cook 15 to 20 Minutes or until sweet potatoes are soft.

Add the spinach, a couple handfuls at a time, stirring to coat with cooking liquid. Cover and simmer until just wilted, about 3 Minutes.

Fill a platter with brown rice and spoon chickpea curry over it. Serve immediately.

Nutrition Facts

4 servings

Serving size

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Chickpea Curry