Curried Sweet Potatoes with Spinach and Chickpeas

• 2 large sweet potatoes
• One 16-ounce can chickpeas, drained and rinsed
• One 14- to 16-ounce can low-sodium diced tomatoes
• 10 to 12 ounces fresh spinach, well washed, stemmed, and coarsely chopped
• 1 to 2 teaspoons good-quality curry powder, or to taste
• Salt to taste

1. Bake or microwave the sweet potatoes in their skins until done but still firm.
2. When cool enough to handle, peel, and cut into large dice.
3. Combine the chickpeas and tomatoes in a large saucepan or stir-fry pan and bring to a simmer over medium heat.
4. Add the spinach and cover.
5. Cook briefly, just until the spinach wilts, and stir in the sweet potatoes, curry, and salt.
6. Stir together and cook over low heat for 5 minutes, and serve.
7. Curried Sweet Potatoes with Spinach and Chickpeas (this page)
8. or
9. Curried Sweet Potatoes with Green Peas (page 195)
10. Cucumbers and Tomatoes in Yogurt (page 39)
11. Corn on the cob
12. Warm pita bread
13. Calories: 152
14. Total Fat: 1g
15. Protein: 6g
16. Carbohydrate: 28g
17. Cholesterol: 0mg
18. Sodium: 231mg

sweet potatoes, chickpeas, tomatoes, fresh spinach, curry powder, salt

Taken from www.epicurious.com/recipes/food/views/curried-sweet-potatoes-with-spinach-and-chickpeas-372885 (may not work)