Sweet Potato Noodles with Crispy Chickpeas
Ingredients
- 400g chickpeas, cooked and rinsed
- 650g sweet potato, spiralized
- 1 cup frozen peas
- 120g baby spinach
- 3g smoked paprika
- 1 tablespoon olive oil, optional (use water instead)
Ginger lime sauce
- 1/4 cup fresh lime juice
- 1/4 cup coconut amino, or substitute with tamari
- 2 garlic cloves, minced
- 4g ginger, chopped small
Preparation
Pat the chickpeas dry with paper towel. Heat a non-stick pan and add the oil. Add the chickpeas and cook, stirring until crispy, about 15 minutes. Remove and add to a large bowl and toss with smoked paprika.
In a small mixing bowl, combine all the ingredients for the ginger lime sauce. Set aside.
Reduce the heat to medium, add the sweet potato noodles and toss using 1 tablespoon at a time of water as a substitute for oil. Cook, stirring often, for about 10 minutes, until softened.
Add the ginger lime sauce, frozen peas, and spinach, and cook until the spinach is wilted and the peas are tender.
Remove from the heat, add the chickpeas back into the pan, and toss until well combined, then serve.
