Prepare the filling first by boiling some chickpea and spinach, till they are cooked to perfection.
In a separate vessel, powerboil some whole sweet potatoes, till they are half cooked.
Now heat the olive oil in a pan over a low heat.
Sauté some cumin, minced garlic, and chopped onions till they are golden brown.
Add in the chopped tomatoes, salt and chilli powder and cook until the tomatoes turn into a gravy-like consistency.
Combine the boiling chickpeas and spinach with the gravy.
Next, take the sweet potatoes and cut them in half. Scoop some sweet potato out of the centre to create a cavity.
Combine the scooped out potatoes with the chickpea filling.
Fill the sweet potatoes with the mixture.
Garnish with crushed pepper and chilli flakes.
Bake the potatoes for 10 minutes, then serve with tahini/mustard sauce on the side.