Chickpea, sweet potato and fresh spinach curry

Peel the sweet potato and cut it into 2 cm cubes. Drop them into a bowl of cold water so they don't turn dark.

Peel and thinly slice the onion. Peel and chop the garlic.

In the skillet with 1 tbsp of olive oil, sauté the onion over medium heat for 3 min until it turns translucent. Add the garlic and cook 1 min more.

Add the drained sweet potato cubes to the skillet. Stir well to coat them in the oil and onion. Let them cook for 5 min over medium heat, stirring now and then.

Add the coconut milk and curry powder. Stir well to spread the spices around. Bring to a boil, then lower the heat and let it simmer, covered, for 10 min, until the sweet potatoes are tender.

Drain and rinse the chickpeas. Add them to the skillet with the fresh spinach. Stir and let it cook for 5 min over low heat so the spinach wilts.

Taste and adjust the salt and pepper to your liking. If it's too thick, add a splash of hot water.