Indian Bean and Sweet Potato Saute with Apricots

4 medium sweet potatoes, diced
3/4 c. green bell pepper, diced
2 cloves garlic, minced
3/4 c. onion, diced
1 c. frozen spinach, thawed
1 15 oz can red kidney beans, rinsed and drained
1 c. Just Apricots (freeze dried apricots)
1 c. soymilk
1 Tb olive oil

1 tsp each of paprika, cumin, and turmeric
1 Tb cinnamon
1 tsp cayenne pepper, ground
crushed red pepper, optional

Steam sweet potatoes (add a little water) in the microwave until cooked. Saute bell pepper, garlic, and onion in a large saucepan until slightly softened and onion is translucent. Heat kidney beans in the microwave until warmed, then combine kidney beans, spinach, and sweet potatoes into the saucepan. Add the apricots, soymilk, olive oil, and spices, and mix until well combined. Heat on medium low until thoroughly heated. Serve with couscous or pita bread.