Heat the oil in a casserole dish and fry the onions over medium-low heat for five minutes.

Add the garlic and spices and cook for another minute.

Stir in the tomatoes, tomato purée, sugar, and chickpeas. Bring to a simmer and cook, uncovered, for about 30 minutes, stirring occasionally, until the sauce thickens.

Add the spinach leaves at the end and mix them in until they wilt.

Stir in a generous handful of chopped coriander (cilantro). Taste and season with salt and pepper.

Make the green tahini dressing: simply pulse all the ingredients in a blender or mini chopper until you have the desired consistency. Thin your dressing with a little water or reserved aquafaba if needed. Taste and season with salt and pepper.

Cook the sweet potatoes: pierce them with a knife tip several times and then rinse them. Wrap in paper towel, place in a microwave-safe plate in a single layer and top with a damp paper towel. Cook for 4 minutes, turn over and cook for another 4 minutes. Depending on the wattage of your microwave and thickness of the potatoes, they will be ready in 8-12 minutes.

Halve the sweet potatoes and fill with the spicy chickpeas.

Drizzle a little of the green tahini dressing over them and serve.