Sweet Potato and Chickpea Curry

This first recipe is perfect for the start of fall and the school year. It takes about 30 minutes to prepare and can easily be changed up to serve varying numbers of people.

1 large purple onions, chopped
2/3 teaspoon canola oil
1 1/3 tablespoons curry powder
2/3 tablespoon cumin
2/3 teaspoon cinnamon
1 bag spinach (about 6 ounces), chopped
1 large sweet potatoes, peeled and diced (about 2 lbs)
1 can chickpeas, rinsed and drained
1/3 cup water
1 can diced tomatoes
Cooked quinoa

View the full recipe at Egginon →