Preheat oven to about 250°c and in backing tray with tin foil

Wash potatoes and cut in half lengthwise leaves the kin on. Rub halves with olive oil on bot side and place on baking tray skin side up.

Drain the chickpeas and rinse. And toss in olive oil and all the spices (cumin, coriander, cinnamon and paprika)

Place chickpeas in the same backing tray and put the tray in the oven and cook until sweet potatoes are soft, you can put a fork through with ease (about 30 minute)

Meanwhile in a bowl ix together the tahini, lemon juice, garlic, dill and water to make a garlic sauce. Add water to the bowl til it has a sauce texture, not too watery but not sticky

Next prepare the tomato topping, in a small bowl combined the chopped tomatoes, parsley, lemon juice and chilly garlic sauce. Add as much garlic sauce as you want, depends on you liking. I added about a tablespoon.

When the potatoes are ready take them out place two halves on each plate, skin side down,. And press them a little to create a small tear in the middle if the potato.

Then place the chickpeas on top, place the tomatoes mixture and top with the garlic-tahini sauce.

Serve immediately and enjoy :)