Pierce the sweet potatoes with a knife. Either roast them in the oven at 425°F for 35-45 minutes until softened, or microwave for 8-10 minutes until softened. Set aside.

Now, do your mise: peel and slice one medium shallot, grate 3 garlic cloves, and finely chop 1 cup of parsley. Drain and rinse a large (19-ounce) can of chickpeas and halve one lime.

Place a large sauté pan over medium heat and add ¼ cup of olive oil. Add the shallot and half of the chopped parsley (preferably the stems).

Cook, seasoning with ½ teaspoon salt, for 5-6 minutes, or until the shallots are very softened.

Add the garlic cloves, ½ teaspoon chili powder, ½ teaspoon sweet paprika, ½ teaspoon smoked paprika and cook for a minute or so, until the garlic is no longer raw.

Now add 3 tablespoons of flour, mixing and toasting for 1-2 minutes until you have a paste. Dissolve 2 teaspoons of Better than Bouillon into 2 cups of water. In ½ cup splashes add the broth, stirring the paste until it turns into a creamy sauce, only add the next round of broth when you have a smooth consistency. Taste and season with salt and pepper as preferred.

Add the chickpeas. Simmer for 8-10 minutes, or until the chickpeas are very tender and the sauce is glossy and thick.

Take this off the heat and squeeze in the juice from half a lime and the remaining parsley. Stir, taste and season.

Halve the sweet potatoes, scoop the beans over and enjoy. Cut the remaining lime half into wedges to serve alongside the beans.