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Dice your onion, garlic, ginger and the white part of the spring onions. Peel and chop up your sweet potato into 3cm-sized chunks.
Heat the oil in a large saucepan over a medium heat. Add the onion and saute for two minutes, add the garlic, ginger and the white part of the spring onions, then cook for another two minutes.
Add the curry powder, cumin and a tablespoon of water, and stir for a minute to combine. Stir in the chickpeas, coating them in the seasoning, then add the coconut milk, the all-purpose seasoning and cinnamon, and keep stirring for another minute or so.
Next, stir in the sweet potato, carrot, peppers, tomatoes and thyme. Add the salt, black pepper, maple syrup or sugar, if using, and the desiccated coconut, stir, then add the scotch bonnet.
Turn the heat down to low, cover with the lid and simmer for 15 minutes. Stir, cover again and simmer for a further 10–15 minutes, until the sweet potato is tender.
Meanwhile, cook the okra. Heat the coconut oil in a frying pan over a medium heat and add the chilli flakes. Add the okra and fry until they start to brown slightly. Remove with a spatula and drain on kitchen paper. Add the okra and its spicy oil to the pan of coconut chickpeas or serve separately, if you prefer.
Serve with the green part of the spring onions.