Preparation Steps:

• Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and cut them in half lengthwise. Place them cut side up on a large baking sheet. Drizzle with 1 teaspoon of oil and season with salt if desired. Bake for about 25-30 minutes, or until they are tender and lightly caramelized.
• While the sweet potatoes are baking, prepare the chickpeas. In a mixing bowl, combine the cooked chickpeas, 1 teaspoon of oil, garlic powder, ground cumin, finely grated ginger, ground coriander, maple syrup, Tamari soy sauce, and chili garlic sauce. Toss until the chickpeas are evenly coated. Spread them out on another baking sheet in a single layer. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy.
• In a small bowl, whisk together the tahini, lime juice, 1 tablespoon of Tamari soy sauce, 2 tablespoons of maple syrup, and chili garlic sauce. Gradually add hot water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be pourable but still thick enough to cling to the sweet potatoes.
• Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly. Use a fork to gently mash the flesh of the sweet potatoes slightly, creating a little pocket for your toppings. Spoon the crispy chickpeas generously on top of each half.
• Pour the tahini sauce over the stuffed sweet potatoes, allowing it to cascade down the sides. Finish with a sprinkle of sliced green onions, chopped cilantro, and sesame seeds. Add extra chili garlic sauce and lime wedges on the side for those who want an additional kick.