Yam Chickpea Curry with Spinach

forksoverknives.com

1 15 ounce can chickpeas (unsalted), drained or 1½ cups of cooked chickpeas

1 large onion, diced

3 cloves of garlic, minced or pressed

1 inch of ginger, minced or pressed

1 to 2 cups low-sodium vegetable broth

2 15 ounce cans of diced tomatoes (fire roasted or regular)

1 teaspoon cumin, ground

1 teaspoon coriander, ground

1 teaspoon turmeric, ground

salt to taste

1 cup of yams/sweet potatoes, peeled and diced 2” thick

2 cups of fresh spinach, packed or 1 cup frozen, drained

¼ teaspoon garam masala (or to taste)

Note: Ingredients may have been altered from the original.

Directions at forksoverknives.com

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