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Ingredients
- 1 TBS olive oil
- 2 TBS garlic grated
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp ground cloves
- salt to taste
- 2 tsp fresh ginger grated
- 1 whole red chili pepper dried or fresh (can omit if heat is not wanted)
- 1 15 oz. can diced tomatoes
- 1 15 oz. can chickpeas rinsed and drained (or cooked from dried)
- 1 large sweet potato diced into ½ inch cubes
- 2 C. fresh spinach
- 1 15 oz. can light coconut milk
- 1/2 cup parsley chopped
- Cooked Jasmine brown rice for serving
Ingredients
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Instructions
- Place olive oil and onion in a large, deep skillet. Cook on medium to medium-high heat until onion is caramelized (about 15 minutes). Add garlic, spices, salt, ginger, and pepper and cook for 1-2 minutes more. Add tomatoes, chickpeas, potato, spinach, and coconut milk.
- Reduce heat and simmer for 30-50 minutes or until potatoes are tender, stirring occasionally. Adjust for taste (adding cinnamon, turmeric, and salt as needed). If extra heat is required add cayenne pepper.
- Serve over jasmine rice and garnish with chopped parsley.
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