Peel the sweet potatoes and dice bite-sized. Cut the onion into small pieces. Grate or chop the ginger and chilli pepper.
Heat the coconut oil in a large saucepan until it is liquid. Add turmeric and roast. Add onions, chilli and ginger and sauté. Add the sweet potatoes, tomatoes, chickpeas and water and simmer over medium heat for about 35 minutes.