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Roasted Sweet Potatoes and Peas

1 can chickpeas 
¾- cup frozen peas 
1 cup chopped onions 
3 tsp. ground cumin 
¼ tsp. ground cardamom 
1- tsp. ground coriander 
2-3 tbs. canola or olive oil 
2-3 large sweet potatoes, chopped 
1 tsp. ground cinnamon 
¼- tsp. ground nutmeg 

1. Wash and chop potatoes into 1” cubes. 
2. Place in baking pan add oil and a little salt, mix and bake at 425’F for 30-40 minutes or until soft. 
3. Sauté onions in oil until translucent. Add spices and mix a few minutes more. Add chickpeas and peas and heat till warm. 
4. Add sweet potatoes to chickpeas. Mix gently and serve over brown basmati rice. 

Top with Special Indian Tomato Sauce (the next recipe) 

Makes 4 servings 
360 calories, 12g fat, 1g sat fat, 54g carbohydrate, 10g protein, 122mg calcium, 4.3mg iron, 41mg vitamin C, 141mg sodium.