Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes

• 2 medium sweet potatoes, or yams peeled and sliced thin
• 1 medium onions cut in half and sliced thin
• 3 medium garlic cloves sliced
• 1 tablespoon vegetarian chicken broth, non-fat, low-sodium
• 1/4 cup vegetarian chicken broth, non-fat, low-sodium divided
• 1/2 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1 bunch mustard greens rinse, remove stems and chop
• 15 ounces tomatoes, canned diced
• 15 ounces chickpeas (garbanzo beans) drained
• 3 tablespoons olive oil, extra-virgin
• 1 x salt to taste
• 1 x white pepper to taste

1. Bring water to a boil in a steamer with a tight fitting lid.
2. Peel and slice sweet potatoes in fairly thin slices so they will steam quickly, 5 to 10 minutes.
3. While steaming potatoes, slice onion and garlic.
4. Heat 1 tablespoon broth in 12 inch skillet.
5. Healthy Saute onion in broth over medium heat for about 4 to 5 minutes stirring frequently, until translucent.
6. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens.
7. Cook stirring occasionally until mustard greens are wilted, about 5 minutes.
8. Add garbanzo beans, diced tomatoes, salt and pepper.
9. Cook for another 5 minutes.
10. Mash sweet potatoes with olive oil, salt and pepper.
11. If you need to thin potatoes more you can add a little broth.
12. Serve mustard greens with mashed sweet potatoes.

sweet potatoes, onions, garlic, vegetarian chicken broth, vegetarian chicken broth, curry powder, turmeric, greens rinse, tomatoes, chickpeas, olive oil, salt, white pepper

Taken from recipeland.com/recipe/v/curried-mustard-greens-amp-garb-48578 (may not work)