Ingredients:
2 tbsp. olive oil
1 1/4 cup filtered water
2 cloves garlic minced
2 large sweet potatoes cut into bite size cubes
14-16 oz can of chick peas drained and rinsed
1/2 cup tomato sauce
2 heaping teaspoons curry powder
1-2 tsp ground cumin
2 tsp fresh ginger minced
2 handfuls of baby spinach rinsed
1/4 cup chopped cilantro
Instructions:
Heat oil in large skillet. Add garlic and sauté. Add the sweet potato cubes and water. Simmer until potatoes become tender. Stir in chick peas, tomato sauce, spices, and ginger. Simmer over low heat for a few minutes. Add spinach and stir until it's wilted. Add cilantro last. Season with salt to taste and serve over rice, cous cous, quinoa or all on it's own.
