14 oz can chickpeas, drained and rinsed
olive oil for drizzle
Salt and Pepper
2 sweet potatoes

14 oz very fresh Cod, or skinless firm white fish
1 red onion, thinly sliced
juice of 3 limes
1/2 tsp salt
1 red chili, thinly sliced
handful of cilantro leaves, julienned
freshly ground black pepper

Preheat oven too 400°F
Spread chickpeas on baking tray, drizzle liberally with oil, salt and pepper. Bake 15 minutes or until crisp and golden
Peel sweet potatoes, slice into think chunks. Steam 5-7 minutes until tender.
To prepare ceviche thinly slice the fish. Place in medium bowl and add the onions.
Combine lime juice and salt in a small bowl. Stir to dissolve salt. Pour over the fish and onion and stir to coat. Set aside 10 minutes.
Add the chili to the fish and toss to coat.
Drain the fish, reserving the juice.
Arrange sweet potatoes on plate, followed by fish. Drizzle plate with lime juice. Scatter chickpeas, herbs and freshly cracked pepper on top. Enjoy!

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