- In a large pot, heat oil over medium heat.
- Add onions and saute; 2-3 minutes, or until they begin to soften.
- Add curry powder, cumin, and cinnamon, and stir to coat onions evenly with spices.
- Add tomatoes with their juices and chickpeas; stir to combine.
- Add water and raise heat up to a simmer for about two minutes.
- Add fresh spinach, handfuls at a time, stirring to coat with cooking liquid.
- Cover and simmer until just wilted, about 3 minutes.
- Add sweet potatoes; stir to coat.
- Simmer for another 3-5 minutes, or until flavors are well combined.
- Transfer to serving dish, toss with fresh cilantro, and serve hot.
- Serve over basmati or brown rice.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including rice):
190 calories, 3.5 g fat, 0 g saturated fat, 0 mg cholesterol, 350 mg sodium, 34 g carbohydrate, 6 g fiber, 6 g sugar, 8 g protein