Sweet potatoes with spinach and chickpeas
4 gloves of garlic
1 tablespoon dried ginger
15g dried tomatoes
1 teaspoon chilli flakes
200g chickpeas (pre-cooked)
200g fresh baby spinach
210ml coconut milk
1 teaspoon salt
2 sweet potatoes
Pre-heat the oven at 175 degree.
Wash the sweet potatoes and rub with olive oil and wrap it in kitchen foil.
Put it in the oven for 45-50 minutes.
During the time when the sweet potatoes are in the oven peel the ginger, onions and garlic, then mince the ginger, dried tomatoes and garlic and cut the onion into cubes.
Chip the lemon peel and juice it.
Wash baby spinach.
Heat olive oil in a pot and put the onion in it and sauté it for 5 minutes. Then put the garlic, ginger, dried tomatoes, lemon and chili flakes in it and sauté it for 3 more minutes.
Put the chickpeas in the pot, too. Roast them gently until they are golden. When the chickpeas are golden put the spinach in the pot and add salt, coconut milk, and 2 tablespoons of lemon juice.
When the sweet potatoes are ready cut them in half.