Stir-fried sweet potatoes with coconut & ginger sauce

Stir-fried sweet potatoes with coconut & ginger sauce
For 2 servings:
400 g sweet potatoes
100-150 g fresh leaf spinach
100 g cooked chickpeas
100 ml coconut milk
A small piece of peeled ginger
A little lemon juice
Fresh parsley or coriander
A little coconut oil
Garlic powder
Chilli flakes
Salt, pepper
Peel the sweet potatoes and cut into tagliatelle with attachment II. Clean the knife attachment as required. Heat the oil in a large pan and fry the spirals over a medium heat. Add the spinach and fry until wilted. Stir continuously as you do so. Add the chickpeas and season with salt and pepper. Continue to fry over a low heat until cooked.
In a separate saucepan, season the coconut milk with salt, pepper, garlic powder, chilli flakes and lemon juice. Add the sauce to the frying pan and stir in.
Arrange on plates and serve with fresh parsley or coriander.