Chickpea Curry with Sweet Potato, Spinach & Quinoa

Name: Chickpea Curry with Sweet Potato, Spinach & Quinoa Recipe
Prep time: 720 min
Cook time: 480 min
Total time: 1200 min
Yield: 9
Ingredients: 2 cups dry Chickpeas; 1 large Onions - chopped; 4 cloves Garlic minced; 1 chopped jalapeno pepper; 400 peeled cubed raw Sweet Potato; 1-1/2 cup water; 150 grams fresh Spinach; 1 x 28 oz can of Aylmer no salt Diced Tomatoes; Coconut Millk - Tosca Brand 1 can; 1/2 cup Quinoa (raw and rinsed well!); 2 tsp freshly grated Ginger Root; 1 tbsp Paprika; 1 tsp ground Cumin; 1 tsp ground Turmeric; 1 tbsp Curry powder; 1 tsp Garam Masala

Minutes to Prepare: 720
Minutes to Cook: 480

Number of Servings: 9

Ingredients

2 cups dry Chickpeas 1 large Onions - chopped4 cloves Garlic, minced1 chopped jalapeno pepper400 peeled, cubed raw Sweet Potato 1-1/2 cup water150 grams fresh Spinach1 x 28 oz can of Aylmer no salt Diced TomatoesCoconut Millk - Tosca Brand, 1 can1/2 cup Quinoa (raw and rinsed well!)2 tsp freshly grated Ginger Root1 tbsp Paprika1 tsp ground Cumin1 tsp ground Turmeric1 tbsp Curry powder1 tsp Garam Masala

Directions

Soak chickpeas overnight.
Cook for 45 minutes - drain and add to crock pot with can of diced tomatoes.

Dice and cook onion - add grated garlic and ginger.
Add to crockpot along with all spices and raw sweet potatoes.

Add 1-1/2 water and Set crockpot to 8 hours low

after 5 hours, add fresh spinach (stems removed) until it whilts. Then add can of coconut milk. Stir well and cook another hour.

Rinse quinoa very well, and add to crockpot for last 2 hours.
Stir occassionally to ensure well mixed.

Makes 9 x 1 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user JILLIANWILLIAN.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving