Preheat the oven to 425F. Place the sweet potatoes on a baking sheet with the cornstarch, paprika, coriander, onion powder and a generous pinch of salt. Toss to evenly coat then spread out in a single even layer on the tray, giving some space between the potatoes to roast. Place in the oven to bake for 30 minutes, tossing half way.

While the potatoes bake, heat the remaining oil in a large skillet or Dutch oven over medium low heat. When the oil is hot, add the shallots along with a pinch of salt and sauté for about 2 minutes. Stir in the bell pepper and continue to sauté until the pepper has softened and the shallots are translucent.

Add the garlic then continue to sauté until fragrant. Stir in the seasonings, cherry tomatoes and sun-dried tomatoes then continue to stir occasionally until the cherry tomatoes start to cook down and blister, about 6-8 minutes.

Once the tomatoes have softened and burst, pour in the nutritional yeast and vegetable broth. Use an immersion blender to blend the base to your desired level of creaminess (or add some of the contents of the stew base to a blender cup and blend).

Stir in the chickpeas then bring everything to a simmer. Cover and allow to cook for 10-15 minutes.

In a small bowl, combine the tahini, yogurt, lemon zest and juice, maple syrup and a generous pinch of salt. Stir well until the sauce starts to thicken then stir in 2 tbsp of water to thin it out. If still too thick, feel free to stir in water 1 tablespoon at a time until desired consistency is reached. Once the chickpeas are done simmering, stir in 2 tablespoons of the cream sauce into the chickpeas.

To serve, portion your chickpeas between bowls then top with a handful of the roasted sweet potato chunks. Drizzle with more of the cream sauce and garnish with fresh parsley as desired and serve with bread.