Curried Sweet Potatoes With Spinach And Chickpeas

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2 large sweet potatoes (2 lbs.), peeled and diced

16- to 20-oz. can chickpeas, rinsed and drained

14.5-oz. can diced tomatoes

10 to 12 oz. fresh spinach, preferably organic, stemmed and coarsely chopped

1/4 cup coarsely chopped fresh cilantro

2 green onions (white and light green parts), thinly sliced

1 to 2 tsp. curry powder

1/2 tsp. ground cumin

1/4 tsp. ground cinnamon

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