Sweet Potato and Chickpea Curry

Name: Sweet Potato and Chickpea Curry
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Ingredients: 2 Sweet Potatoes (peeled and diced); .33 c Tomato Paste; 14 oz Canned Garbanzo Beans (1 can, drained and rinsed); 7 oz Full Fat Canned Coconut Milk (.5 can); 2 c Vegetable Broth; 5 oz Baby Spinach; 1 c Onions (chopped); 3 cloves Garlic (minced or pressed); 2 tsp Fresh Ginger (minced); 1 Jalapenos (small, minced); .5 tsp Cumin (ground); .5 tsp Ground Coriander; .5 tsp Turmeric; 1 tsp Garam Masala; .25 tsp Cinnamon; .5 tsp Sea Salt

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Prep Time: 5

Cook Time: 4

Total Time: 4 5

Course: Dinner, Lunch, Main Dish

Servings: people

Calories: 314kcal

Ingredients:

2 Sweet Potatoes peeled and diced
.33 c Tomato Paste
14 oz Canned Garbanzo Beans 1 can, drained and rinsed
7 oz Full Fat Canned Coconut Milk .5 can
2 c Vegetable Broth
5 oz Baby Spinach
1 c Onions chopped
3 cloves Garlic minced or pressed
2 tsp Fresh Ginger minced
1 Jalapenos small, minced
.5 tsp Cumin ground
.5 tsp Ground Coriander
.5 tsp Turmeric
1 tsp Garam Masala
.25 tsp Cinnamon
.5 tsp Sea Salt

Instructions:

Add all ingredients except spinach to slow cooker. Cook on low for 4-6 hours or until sweet potatoes are tender. Add spinach, stirring in and allow to wilt before serving.

Nutrition

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Sweet Potato and Chickpea Curry

Ingredients:

Instructions:

Nutrition

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