Yam Chickpea Curry With Spinach
- 1 15 ounce can chickpeas (unsalted), drained or 11⁄2 cups of cooked chickpeas
- 1 large onion, diced
- 3 cloves of garlic, minced or pressed
- 1 inch of ginger, minced or pressed
- 1-2 cups low-sodium vegetable broth
- 2 15 ounce cans of diced tomatoes (fire roasted or regular)
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric, ground
- salt to taste
- 1 cup of yams/sweet potatoes, peeled and diced 2” thick
- 2 cups of fresh spinach, packed or 1 cup frozen, drained
- 1⁄4 teaspoon garam masala (or to taste)
- If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.
- Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable broth as necessary, to keep from burning.
- Add diced tomatoes and seasonings except for garam masala.
- Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.
- In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.
- Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.
- Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.
- Serve with fresh rice.