Sweet Potato and Chickpea Curry

ImageWelcome to my blog! Join me as I traverse through senior year at Northwestern, cooking healthy, delicious and balanced meals along the way.

This first recipe is perfect for the start of fall and the school year. It takes about 30 minutes to prepare and can easily be changed up to serve varying numbers of people.


1 large purple onions, chopped
2/3 teaspoon canola oil
1 1/3 tablespoons curry powder
2/3 tablespoon cumin
2/3 teaspoon cinnamon
1 bag spinach (about 6 ounces), chopped
1 large sweet potatoes, peeled and diced (about 2 lbs)
1 can chickpeas, rinsed and drained
1/3 cup water
1 can diced tomatoes
Cooked quinoa

1. Wash, peel, and chop sweet potato into 1-inch cubes.

2. Boil potatoes

3. While sweet potatoes cook, add canola oil to a frying pan and heat on medium

4. Add onions and cook until they begin to soften

5. Add curry powder, cumin, and cinnamon and stir to coat the onions

6. Add can of tomatoes (including juices) and chickpeas to the pan

7. Add water and raise to high heat for 1-2 minutes

8. Add spinach (a couple of handfuls at a time works best) and stir to coat with liquid

9. Once all the spinach has been added, cover pan and simmer until just wilted

10. Add cooked sweet potato and stir

11. Simmer 3-5 minutes

12. Serve over quinoa (or whatever grain you prefer – brown rice or bulgur would also be a good choice)

Adapted from:




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