Purple Sweet Potato and Spinach Stew

Ingredients

• ¾ lb Purple Sweet Potato
• ½ tsp Cumin Seeds
• ½ tsp Black Mustard Seeds
• ¾ cup White Onion
• 1 can (15 oz) Chickpeas
• ½ cup Light Coconut Milk
• 1 tbsp Chickpea Flour
• ½ tsp Ground Coriander
• ½ tsp Ground Turmeric
• ¼ tsp Ground Ginger
• ¼ tsp Crushed Red Pepper
• 2 ½ cups Fresh Spinach
• 1 tbsp Lemon Juice
• 1 ¼ cups Brown Basmati Rice

Instructions

1. Cook the brown basmati rice according to package directions so it is ready when the stew is done. While the rice cooks, microwave or steam the sweet potato cubes for 6 to 8 minutes until just tender, then set aside.
2. In a medium saucepan, toast the cumin seeds and black mustard seeds over medium heat for 2 minutes, shaking the pan occasionally, until fragrant.
3. Add the chopped onion and 1/2 cup water to the saucepan. Cook for 4 to 5 minutes, stirring frequently, until the water evaporates and the onion is softened.
4. Stir in the chickpea flour, ground coriander, ground turmeric, ground ginger, and crushed red pepper. Cook and stir for 1 minute. Add the chickpeas, coconut milk, and 1 cup water. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes.
5. Stir in the spinach and cook for 2 to 3 minutes until wilted. Fold in the cooked sweet potato and drizzle with lemon juice. Season with salt and pepper to taste.
6. Spoon the stew over hot cooked rice and serve immediately.