Baked Sweet Potatoes With Garam Masala Chickpeas

1 1/4 cups (240g) cooked chickpeas
2 medium sweet potatoes
1/2 tsp turmeric
1 tsp cumin
1 tsp coriander
2 tsp garam masala
1 tsp curry powder
Juice of 1 lemon
2 garlic cloves, minced
1/2 medium onion
1 inch piece of fresh ginger
Salt & pepper to taste, minced

Preheat your oven to 200C/400F
Cut the sweet potatoes in half lengthways.
Prick the potatoes a few times with a fork and drizzle 1/2 tsp of olive oil onto each half. Place inside side up.
Bake for around 30 minutes or until they’re cooked all the way through.
In the meantime, heat about a tbsp of coconut oil in a frying pan and add the chopped onion. Sautee for about 5 minutes then add in the spices. Mix and cook for another minute (I like to add a little bit of water with the spices to turn them into a paste to make it easier to mix).
Add in the ginger and crushed garlic. Cook for a few seconds then add in the chickpeas along with the fresh lemon juice.
Mix until the chickpeas are evenly coated and warmed through.
Take the potatoes out of the oven, place on a serving plate and top with the chickpea mixture.
Add fresh chopped tomatoes and coriander to decorate.