• Preheat the oven to 400 degrees F.
• 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.
• While the potatoes are cooking, make the chickpeas.
• 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. 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. 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!

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