Ingredients

- 2 Large sweet potatoes (2 lbs.), peeled and diced
- 500 gm Can chickpeas, rinsed and drained
- 450 gm Can diced tomatoes
- 300-350 gm Fresh spinach, stemmed and coursely chopped
- 1/4 cup Coursely chopped fresh cilantro
- 2 Green onions (white and light green parts), thinly sliced
- 1 to 2 tsp. Curry powder
- 1/2 tsp Ground cumin
- 1/4 tsp Ground cinnamon

Directions

1. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add diced sweet potatoes, cover and cook until just tender, about 20 min.

2. Meanwhile, in another large saucepan, combine chickpeas, tomatoes and 1/2 cup water. Bring to a simmer over medium heat. Add spinach, cover and cook just until wilted, about 3 minutes.

3. Stir in sweet potatoes, cilantro, green onions, curry powder, cumin, cinnamon and salt to taste until well combined. Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 min. Serve hot.