Fried Sweet Potato with Spinach and Chickpeas

1. Peel and dice sweet potato. Bring sweet potato to the boil in a pot covered with salted water and cook covered on a medium heat for about 7 minutes. Let the spinach thaw.

2. Meanwhile, wash and peel the carrots and cut into small pieces. Wash spring onions, remove the root ends and cut white and green parts separately into thin strips. Wash the lime, halve it and squeeze out the juice.

3. Drain the chickpeas in a sieve. Drain the sweet potatoes into the sieve with the chickpeas and allow to drain. Heat a pan with a little olive oil on a high heat and roast the carrots, sweet potatoes, chickpeas and white spring onions until golden brown.

4. Add the spinach and green spring onions to the pan, pour in 20 to 30 ml of water and simmer on a medium level for approx. 5 minutes. Season with soy sauce, salt, pepper and lime juice. Serve sweet potatoes with spinach on a plate and enjoy!