Wash and pat dry the sweet potatoes, then cut each one in half lengthwise, add them cut side down over a baking pan lined with parchment paper, drizzle a kiss of extra virgin olive oil over the sweet potatoes and season with sea salt

Add the sweet potatoes into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

Meanwhile, drain a can of chickpeas into colander and rinse under water, heat a fry pan with a medium heat and add in the chickpeas, dry roast for 2 to 3 minutes, then add in 1 tbsp (15 ml) extra virgin olive oil, 1 tsp sweet smoked Spanish paprika, ½ tsp ground cumin and season with sea salt & black pepper, gently mix together, then turn off the heat

To make the sauce, add another can of chickpeas (drained & rinsed) into a food processor, along with 2 cloves garlic, ½ tbsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper, then run the food processor until well mixed, then add in between ¼ cup to ½ cup (60 ml to 120 ml) cold water while running the food processor, once you end up with a creamy sauce set aside

Once the sweet potatoes are roasted, between 30 to 40 minutes (you can always pierce them with a toothpick to ensure they are cooked through), remove them from the oven and let them cool for a couple minutes

To assemble the dish, add one of the sweet potatoes cut side up over a dish, using a fork gently mash the inside of the sweet potato, then add some of the seasoned chickpeas over the sweet potato, decorate a couple of cherry tomatoes cut in half around the sweet potato, top off with the sauce and some chopped arugula, enjoy!