Fried Rice with Sweet Potato and Chickpeas

Start by cooking the rice. Put 1 tablespoon olive oil in a pan and heat. Then slice up the garlic and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the hot water and 1 teaspoon salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand.

While the rice is cooking, peel the sweet potato (if small, use a whole one). Cut into small dice and cook in a pan of boiling water, about 10 minutes. Prick with a fork to check it’s soft. If so, drain and set aside for later.

Wash the chickpeas under running water.

Wash and cut up the mushrooms.

Mince 1 clove garlic and lightly fry in a skillet with a little olive oil. When the oil has been infused with the flavor of the garlic, add the mushrooms. Fry for a couple of minutes, stirring often. Then add the chickpeas and diced sweet potato, and season with a little salt. Lightly fry for 8–10 minutes over medium heat, continuing to stir often.

Finish by adding 5–6 tablespoons of rice. Stir the ingredients, let cook for 1–2 more minutes, and then serve.