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🍽️ Fried Sweet Potato with Spinach and Chickpeas

291 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 2 pcs
• Salt pinch
• Leaf spinach, frozen 250 g
• Carrots 2 pcs
• Spring onions 1 bunch
• Organic limes 1 pcs
• Chickpeas 425 g
• Oil 1 tsp
• Soy sauce 10 ml
• Pepper, black ground pinch

Instructions

1. 1. Peel the sweet potatoes and cut into coarse cubes. In a pot, bring the sweet potatoes with salted water to a boil and cook covered over medium heat for about 7 minutes. Let the spinach thaw.
2. 2. In the meantime, wash the carrots, peel them, halve them lengthwise and cut into thick slices. Thoroughly wash the spring onions, remove the roots and cut the white and green parts separately into fine strips. Wash the lime, halve it and squeeze out the juice.
3. 3. Drain the chickpeas in a colander. Then add the sweet potatoes to the colander with the chickpeas and drain well. Heat a pan with oil over high heat and fry the carrots, sweet potatoes, chickpeas and the white spring onions for about 5 minutes until golden brown.
4. 4. Add the spinach and the green spring onions to the pan, fill with approx. 100 ml water and simmer over medium heat for about 5 minutes. Season with soy sauce, salt, pepper and lime juice. Plate the sweet potatoes with the spinach and serve. Enjoy your meal!

Nutrition per serving

• kcal: 291
• Protein: 10 g · Fett/Fat: 6 g · Carbs: 52 g