Curried Sweet Potatoes with Spinach and Chickpeas
Yield: ~1 hotel pan
15 lbs. sweet potatoes, peeled and diced
1 #10 can garbanzo beans, drained and rinsed
1 #10 can diced tomatoes
5 lbs. baby spinach
1 bunch cilantro, chopped
2 bunches scallions, chopped
4 tbsp. curry powder
2 tbsp. ground cumin
2 tbsp. ground cinnamon
Salt and pepper to taste
Cook the sweet potatoes in boiling water, until just tender.
Meanwhile, in another large saucepan, combine the chickpeas, tomatoes and some water. Bring to a boil over medium heat. Add the spinach, cover and cook until just wilted, about 3 minutes.
Stir in the sweet potatoes, cilantro, scallions, curry powder, cumin, cinnamon and salt and pepper. Reduce the heat to low and cook, uncovered, until the flavors have blended, about 5 minutes. Serve immediately.