Indian

Chickpea Curry with Sweet Potato, Spinach and Quinoa is for Dinner.

Chickpea Curry with Sweet Potato, Spinach and Quinoa takes 720 minutes to prepare.

Chickpea Curry with Sweet Potato, Spinach and Quinoa takes 480 minutes to cook.

Chickpea Curry with Sweet Potato, Spinach and Quinoa makes 9 servings.

The ingredients for Chickpea Curry with Sweet Potato, Spinach and Quinoa are:

2 cups dry Chickpeas
1 large Onions - chopped
4 cloves Garlic, minced
1 chopped jalapeno pepper
400 peeled, cubed raw Sweet Potato
1-1/2 cup water
150 grams fresh Spinach
1 x 28 oz can of Aylmer no salt Diced Tomatoes
Coconut Millk - Tosca Brand, 1 can
1/2 cup Quinoa (raw and rinsed well!)


2 tsp freshly grated Ginger Root
1 tbsp Paprika
1 tsp ground Cumin
1 tsp ground Turmeric
1 tbsp Curry powder
1 tsp Garam Masala

Here is how you make Chickpea Curry with Sweet Potato, Spinach and Quinoa:

Soak chickpeas overnight.Cook for 45 minutes - drain and add to crock pot with can of diced tomatoes.Dice and cook onion - add grated garlic and ginger.Add to crockpot along with all spices and raw sweet potatoes. Add 1-1/2 water and Set crockpot to 8 hours lowafter 5 hours, add fresh spinach (stems removed) until it whilts. Then add can of coconut milk. Stir well and cook another hour.Rinse quinoa very well, and add to crockpot for last 2 hours.Stir occassionally to ensure well mixed.Makes 9 x 1 cup servingsNumber of Servings: 9Recipe submitted by SparkPeople user JILLIANWILLIAN.

The nutritional information for Chickpea Curry with Sweet Potato, Spinach and Quinoa is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 276.2

• Total Fat: 9.8 g
• Cholesterol: 0.0 mg
• Sodium: 76.8 mg
• Total Carbs: 48.1 g
• Dietary Fiber: 16.9 g
• Protein: 10.8 g

Chickpea Curry with Sweet Potato, Spinach and Quinoa is Indian cuisine.

The dietary needs meet for Chickpea Curry with Sweet Potato, Spinach and Quinoa is Vegetarian