Yam Chickpea Spinach Curry
Prep: 10 minutes Cook: 25 minutes
By Veronica Grace
- 15 ounce can chickpeas, drained or 1 1/2 cups of cooked chickpeas
- 1 onion, diced
- 3 cloves garlic, minced or pressed
- 1 inch fresh ginger, minced
- 1-2 cups vegetable broth as needed for cooking
- 2 15 ounce cans diced tomatoes
- 1 tsp cumin
- 1 tsp coriander, ground
- 1 tsp turmeric, ground
- 1/2 tsp Herbamare or salt
- 4-5 tsp sugar (or to taste)
- 1 cup yams/sweet potatoes, peeled and diced 2" thick
- 2 cups fresh spinach, packed or 1 cup frozen, drained
- 1/4 tsp 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.
Saute 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.