Indian Spiced Two Beans and Sweet Potato Crock Pot

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Delicious with a dollop of yogurt and some naan.

Add the mushrooms along with the garlic.

and cook until onions are soft, about 5 minutes.

First gather together these a few ingredients.

Add cubed sweet potatoes into crock pot.

and cook until the spinach are thawed and wilted, 2 to 3 minutes.

Transfer mushroom mixture into crock pot.

While the spinach is cooking, add lemon juice into pot.

Chickpea, pinto beans, sweet potato and spinach are slowly cooked in crock pot with cumin, coriander, lemon juice and honey. It's an ideal weekday dinner, just throw everything into your crock pot, and push the start button. By the time you are home after work, your hearty and delicious dinner is served.

Yield

servings

Prep

min

Cook

hrs

Ready

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

1	tablespoon	olive oil
1	large	onions chopped
2	cloves	garlic minced
1	cup	mushrooms button, or cremini, sliced
15	ounces	chickpeas (garbanzo beans) 1 can, drained and rinsed
15	ounces	pinto beans 1 can, drained and rinsed, or black beans
2	pounds	sweet potatoes, or yams 2 to 4, depending on the size
2 ¼	teaspoons	cumin ground
¾	teaspoon	coriander ground	*
		salt and black pepper to taste	*
4	tablespoons	lemon juice 1 lemon
2	tablespoons	honey
10	ounces	spinach, frozen chopped

For serving:
		yogurt, plain as needed	*
		cilantro as needed	*

Directions

Heat the oil in a large nonstick skillet over medium-high heat until hot.

Add onions, stirring often, and cook until onions are soft, about 5 minutes.

Stir in the garlic and mushrooms, and cook until most of the liquid has been evaporated and the onions and mushrooms are both browned, about 10 minutes. Transfer the mixture into crock pot.