Contributed By: ningwan
magazine
An interesting combination of high fiber foods.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
2 Large sweet potatoes (2 lbs.), peeled and diced
16- to 20-oz Can chickpeas, rinsed and drained
14.5-oz Can diced tomatoes
10 to 12 oz. 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
Preparation
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.
Cook's Notes
Nutrition Information
Calories: 325
;
Total Fat: 6 g
;
Saturated Fat: 2 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 64 g
;
Protein: 8 g
;
Vitamin A: 9610 IU
;
Vitamin C: 39 mg
;
Calcium: 126 mg
;
Sodium: 404 mg
;
Iron: 7 mg
;
Fiber: 12 g