Wash the potatoes and cut them in half lengthways. You can also leave the potatoes whole, but this extends the baking time to around 45 minutes to 1 hour.
Drain and dry the chickpeas and mix with the olive oil and the spices (coriander, cumin, paprika) and place on a baking sheet lined with baking paper.
Rub the potatoes with olive oil, lightly salt and then place with the cut surface facing down on the same baking sheet as the chickpeas. Depending on the size of the baking tray, it may be necessary to use a separate one for the potatoes.
Put the potatoes and chickpeas in the oven for about 25 minutes.
While the potatoes and chickpeas are roasting in the oven, prepare the sauce. To do this, mix the hummus with the dill, the juice of half a lemon and the chopped garlic cloves in a bowl and dilute with the almond milk or water so that you can later pour the sauce over the potatoes. Now season with salt, pepper and the spices you used.
Now prepare the parsley and tomato topping. Mix the diced tomatoes with the parsley, a little lemon juice and a little of the chilli sauce and set aside for a moment so that the whole thing can go through a bit.
Tip: If you don`t have a chilli-garlic sauce, you can just use chilli powder or fresh and a little garlic.
Once the chickpeas are golden brown and the sweet potatoes are tender, remove them from the oven.
Place the sweet potatoes on the plates with the cut side up and mash the potato meat a little with a fork. Put the chickpeas on top and pour the hummus sauce over them. Garnish with the tomato topping.
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