Instructions: 6 SERVINGS DAIRY-FREE

A superb fusion of flavors permeates this nourishing harvest dish. Always rinse canned chickpeas (and other beans) before using to reduce the sodium content and improve their flavor.

MEAL PLAN: While sweet potatoes are steaming, bring a large pot of water to a boil for cooking corn on the cob. If your pot is large enough, cook 3 extra ears for the next nights meal. Serve the sweet potato stew with corn on the cob, warmed whole-wheat pita bread and a simple salad of diced tomatoes and cucumbers in yogurt.

In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add sweet potatoes, cover and cook until just tender, about 15 minutes.

Meanwhile, in another large saucepan, combine chickpeas, tomatoes and 1/2 cup water. Bring to a simmer over medium heat. Add spinach, cover and cook just until wilted, about 3 minutes.

Stir in sweet potatoes, cilantro, scallions, curry powder, cumin, cinnamon and salt to taste until well combined. Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 minutes. Serve hot.

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