1 Preheat the oven to 200°C and line a deep baking tray with baking paper (recommended for easy clean up). Piece the sweet potatoes and bake for 45-60mins or until fork tender. While the sweet potatoes are baking they will release some sugars- a syrup will leak out, and that is totally normal (and why I recommend using baking paper!). 

2 Meanwhile, prepare the chickpeas. Drain the cans and rinse well. Before baking the chickpeas, dry them well. Use a clean tea towel and place all the chickpeas in the middle, then brunch up the sides of the tea towel and spin. This is best done outside as water will spray out. Alternatively, pat them dry with a clean tea towel or paper towel. Line a deep baking dish with baking paper or a silicone mat and place the dried chickpeas, olive oil and salt in. Toss to combine then bake for 20 mins (note, to be efficient this is best done while the sweet potatoes are also baking). After 20 minutes remove from the heat and transfer to a bowl. Add 1/3 jar Saclà Vegan Tomato pesto and red onion and combine well then set aside. Taste, and add extra tomato pesto if desired. 

3 While the sweet potatoes continue to cook, make the tahini sauce. Add all ingredients to a small blender and blend until smooth, or place ingredients in a small bowl and use a stick blender to combine. If you don't have either of these, omit the garlic and simply whisk ingredients together in a bowl. 

4 After sweet potatoes are cooked, remove from the oven and allow to cool for 5 minutes. Next, cut a large slit into each sweet potato, running length ways. Use a fork to push open each one, creating an open pocket to fill. Add a large spoonful of teh tahini sauce, fill in the red pesto chickpeas then top with optional feta and parsley. Enjoy immediately.

5