In a blender, place the coconut oil, almond butter, soy sauce, garlic cloves, ginger nub, and agave. Blend for 30 sec to 1 min until smooth and creamy.

Meanwhile toss your spiralized sweet potato in a pan with coconut oil over medium-high heat. Cook for about 2 minutes, using tongs to toss the sweet potatoes in the oil.

Sprinkle the noodles with sea salt. Add water to the pan and continue to toss for 3-5 minutes.

Drain and wash the chickpeas and in a separate pan sauté them with some paprika for 5 min.

Add the Chickpeas, spring onions and crushed almonds to the sweet potato noodles. Pour the almond sauce on the noodles and toss everything together.

Serve