Preheat the oven to 400°F and rub the halved sweet potatoes with the olive oil on all sides. Place on a foil-lined baking sheet and bake for 25 minutes (or more, depending on the size of the potato), or until very tender to the touch. Set aside.
In the meantime, heat a medium skillet over medium heat. In a small bowl, toss chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, soy sauce, and chilli garlic sauce.
Once the skillet is hot, add the coconut oil. Saute the chickpeas until visibly browned and slightly dried out, about 5 minutes. Set aside.
To prepare the sauce, add all of the ingredients to the same bowl used for the chickpeas. Whisk to combine. Then add 1 to 4 tablespoons hot water to thin until pourable. Taste and adjust the seasonings as desired.
To serve, place the baked sweet potatoes on serving plates. Gently press into the middle of the potatoes to make a well for the chickpeas. Add the chickpeas and top with the sauce and garnishes of choice.
Store leftovers (separately), covered, in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven until warmed through, about 20 minutes.
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