Chickpeas and Sweet Potatoes
- Number of Servings: 8
Ingredients
2 large sweet potatoes, peeled and cubed1 tbsp cold-pressed canola oil1 yellow onion, chopped (optional)1/2 tsp turmeric1/2 tsp ground cumin1/2 tsp ground cinnamon1/2 tsp cayenne1 cup water3 cups cooked chickpeas or 2 15.5 oz cans, drained and rinsed2 (14.5 oz) cans diced tomatoes, drainedSalt and pepper
Steam the sweet potatoes for 20 minutes until just tender. Or, for a quick trick, cut them up and microwave a couple minutes at a time.
In a large skillet, heat oil over medium heat. Add onion, turmeric, cumin, cinnamon, and cayenne. Cover and cook for 5 minutes, stirring occasionally. Stir in the water, reserved sweet potatoes, chickpeas, tomatoes, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, and simmer until the mixture thickens and the flavors are blended, about 15 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ERIKA00177.
In a large skillet, heat oil over medium heat. Add onion, turmeric, cumin, cinnamon, and cayenne. Cover and cook for 5 minutes, stirring occasionally. Stir in the water, reserved sweet potatoes, chickpeas, tomatoes, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, and simmer until the mixture thickens and the flavors are blended, about 15 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ERIKA00177.
Nutritional Info Amount Per Serving
- Calories: 170.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 346.1 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 5.9 g
- Protein: 5.7 g
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