Indian Spinach Chickpea Sweet Potato Bowl
A warming bowl with chickpeas, sweet potatoes, spinach, tomato, ginger, turmeric, cumin, and lemon.
Instructions
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Warm the olive oil in a pot and cook the onion until soft.
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Add the garlic, ginger, cumin, and turmeric, then stir until fragrant.
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Add the sweet potato, chickpeas, tomatoes, salt, and a splash of water.
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Cover and simmer until the sweet potatoes are tender.
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Stir occasionally so nothing sticks to the pot.
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Fold in the spinach and cook until just wilted.
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Finish with the lemon juice and adjust the salt.
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Serve warm over rice or on its own.
Tips
Cut sweet potatoes small enough so they soften before the chickpeas dry out.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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