1. 1

   Preheat the oven to 204°C (400°F).

2. 2

   Poke a few holes into the sweet potatoes with a fork to release steam. Place in the oven and cook for 30-45 minutes until sweet potatoes are tender.

3. 3

   While the potatoes are cooking, make the chickpeas.

For the Spicy Chickpeas

1. 1

   Heat the oil in a large skillet over medium heat. Add the chickpeas, the paprika and the cumin. Stir together and cook for five minutes until heated through.

Make the Garlic Tahini Sauce

1. 1

   With a blender: Place the tahini, garlic, lemon juice, water and a pinch salt of pepper in a blender/food processor and puree until creamy and smooth. Depending on the power of your blender, you may need to add more lemon juice or water. This works with a mini blender or mini food processor, but it's not enough for a regular blender.

2. 2

   In a bowl: Mince or grate the garlic using a garlic press or microplane. Place in a bowl with the tahini, lemon juice, salt and pepper. Whisk in 2-3 tablespoons of water– it will seize a little as you start to whisk the tahini, but keep going as it will thin out. If it's too thick, add in more water to create a pourable sauce. Taste, add more lemon/salt/pepper as desired.

Assemble and Eat!

1. 1

   Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.