Steps
1. Preheat the oven to 400°F (200°C).
2. Prick the sweet potato several times with a fork and place it on a baking sheet. Roast for 45 minutes, or until tender.
3. While the potato roasts, heat olive oil in a skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant.
5. Add chickpeas, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
6. Add spinach leaves and cook until wilted, about 2 minutes.
7. Once the sweet potato is cooked, slice it open lengthwise and fluff the inside with a fork.
8. Spoon the chickpea and spinach mixture into the sweet potato.
9. Drizzle with a squeeze of lemon juice and a dollop of yogurt if using.
10. Serve warm.