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Curried Sweet Potato and Chickpeas


2 tbsp. olive oil

1 1/4 cup filtered water

2 cloves garlic minced

2 large sweet potatoes cut into bite size cubes

14-16 oz can of chick peas drained and rinsed

1/2 cup tomato sauce

2 heaping teaspoons curry powder

1-2 tsp ground cumin

2 tsp fresh ginger minced

2 handfuls of baby spinach rinsed

1/4 cup chopped cilantro


2 large sweet potatoes cut into bite-size cubes.  Add the sweet potato cubes and water.  Simmer until potatoes become tender.  Stir in chickpeas, tomato sauce, spices, and ginger.  Simmer over low heat for a few minutes.  Add spinach and stir until it's wilted.  Add cilantro last.  Season with salt to taste and serve over rice, couscous, quinoa, or all on its own.


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© 2020 by Natalie Rivier

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