North-South Sweet Potato Curry - cooking recipe

Ingredients

1 (14 1/2 ounce) can chickpeas, liquid drained
1 (14 1/2 ounce) can diced tomatoes, liquid drained
1 large sweet potato
2 cups frozen chopped spinach
1/2 medium onion
1 tablespoon peanut oil
1 1/2 teaspoons curry powder
1 teaspoon cumin
1/4 teaspoon cayenne
1/8 - 1/4 teaspoon cinnamon
1/8 teaspoon ginger
2 cups cooked brown rice, to serve with

Preparation

Sliced the onion and dice the sweet potato. I don't peel the sweet potato for the fiber and nutrients, and the texture, but this is up to you.
Microwave the diced sweet potato for 2-3 minutes, to partly or mostly cook.
While it microwaves, heat the oil in a large nonstick skillet. When it is quite hot, add about half of the spices, stir and cook for about a minute or less, then add the onion and saute while the potato finishes.
When the potato is done, add it to the skillet. cook (almost like a stirfry) for 3-5 minutes.
Add the chickpeas, tomatoes, spinach, and the other half of the spices. Continue to cook on high for 5-10 minutes, then simmer until it is dry or saucy enough to your taste.