Peel the sweet potato and cut it into small cubes. Wash and dice the courgette, and slice the onion into thin strips.
Put the chickpeas in a sieve, rinse them thoroughly and leave them to drain well. That way they're clean and fry better later.
Heat the olive oil in a large frying pan and fry the onion over a medium heat until translucent. Then add the sweet potato and fry it until it takes on a little colour.
Add the courgette and chickpeas and season with paprika and salt. Keep cooking until the sweet potato is soft and the courgette is tender.
Finally, fold in the spinach and let it wilt only briefly. Stir gently so the vegetables keep their shape.
Serve the vegan chickpea and sweet potato pan hot, straight from the pan.
Good to know
I like a pan like this on days when things need to be easy. It's filling, colourful and on the table without much effort.
Swaps
Chickpeas → white beans (similar fibre and protein); sweet potato → squash (also provides beta-carotene); spinach → kale (more vitamin K and a slightly stronger flavour); olive oil → avocado oil (stable at high heat, with monounsaturated fats)
Allergens
The dish is vegan and naturally free from gluten, milk and egg. Chickpeas and onions can cause wind in some people; children may prefer milder seasoning, and in pregnancy the dish is fine with well-washed vegetables.
