1 – Preheat oven to 200oC/Gas mark 6
2 – Toss chickpeas with olive oil and spices and place on a foil-lined baking sheet. Rub the sweet potatoes with a bit of olive oil and place face down on another baking sheet. Roast in the oven for 25 mins, or until golden brown.
3 – Meanwhile, make the sauce. Add all the ingredients to a mixing bowl and whisk to combine, adding enough water or almond milk so it's pourable. Adjust sea salt and lemon juice to taste.
4 – Prepare the parsley/tomato topping – toss the tomato and parsley with lemon juice and set aside to marinate.
5 – Once the sweet potatoes are ready, remove from the oven. Flip the potatoes flesh-side up and smash the insides a little bit. Top with chickpeas, sauce and the garnish. Serve immediately.