Chana Masala

I got the original recipe from the website kalewithlove.com, but I added and change things a fair amount because I didn't like the acidity level of it.  I think it turned out pretty good after that.

Ingredients   
2 cups chickpeas
1 tablespoon safflower oil or olive oil 
1 pound washed baby spinach 
1 cooked sweet potato, peeled and mashed 
2 washed tomatoes, crushed. 
1/4 cup chopped mushrooms
2 teaspoon cinnamon 
1/2 teaspoon chili powder (I used chipotle chili powder, but you could use whatever) 
3 garlic cloves, diced.  
1/4 teaspoon red pepper flakes  
1 tablespoon balsamic vinegar 
Juice of 1 lemon.

Directions:
1. Place skillet on the stove over medium heat. Add small amount of the oil and the spinach. Cover and stir occasionally, for about 2-3 minutes, until leaves are just wilted. Remove cooked spinach to a plate and set aside for later.
2. In skillet, still over medium heat, add remaining oil plus the garlic and red pepper flakes. Allow to cook for 2 minutes until garlic starts to golden.
3. Add the mashed sweet potato, crushed tomatoes, balsamic vinegar, chickpeas, mushrooms, cinnamon and chili powder . Cook until the chickpeas are fully tender and the sauce is sizzling.
4. Mix in the sautéed spinach and lemon juice. Turn off heat and serve immediately. Serves 6