Preheat the oven to 200℃ and line a deep baking tray with baking paper (recommended for easy clean up). Pierce the sweet potatoes with a skewer and bake for 45–60 minutes or until fork-tender.

Meanwhile, prepare the chickpeas. Drain the cans and rinse. 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. 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 minutes. After 20 minutes remove them from the heat and transfer them to a bowl. Add ⅓ jar tomato pesto and red onion and combine well then set aside. Taste, and add extra tomato pesto if desired.

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.

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