1
sweet potatoes, large, cut in chunks with skin on
1 cup dry bulgur
20 oz chickpeas, rinsed and drained
5 oz tomatoes, diced
3 spinach, fresh
4 cups cilantro , white and light green parts, thinly sliced, chopped
2 cups scallions, thinly sliced, chopped
2 tsp curry powder
1 tsp ground cumin
4 tsp ground cinnamon
Fill a medium saucepan with 2 ½ cups of water and steam the sweet potatoes using a steamer basket.
Keep the lid on the saucepan and cook 5 to 10 minutes.
While the sweet potatoes are slightly firm, remove the steamer basket for just a minute, and pour the 1 cup bulgur directly into the water.
Set the steamer basket with the sweet potatoes back over the cooking bulgur.
Cook for another 5 to 10 minutes until the bulgur has absorbed the water.
Turn the heat off. Combine the tomatoes and drained chickpeas in a large pot or sauté pan.
Bring to a simmer over medium heat and then add spinach and cook just until it’s wilted.
Stir in sweet potatoes, bulgur, cilantro, scallions, curry powder, cumin, cinnamon, salt and pepper to taste until well combined.
Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 minutes.
Serve hot.
Sugar: 8g
:
Calcium: 123mg
Calories: 292kcal
Carbohydrates: 57g
Fat: 3g
Fiber: 15g
Iron: 5mg
Potassium: 725mg
Protein: 13g
Saturated Fat: 1g
Sodium: 44mg
Vitamin A: 6665IU
Vitamin C: 15mg
