Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, toss the diced sweet potato with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat a medium saucepan over medium heat. Add the drained chickpeas and curry powder, stirring for 2-3 minutes until the chickpeas are coated and fragrant.
4. Pour in the coconut milk, bring to a gentle simmer, and let it cook for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Once the sweet potatoes are done roasting, remove them from the oven.
6. To serve, divide the roasted sweet potatoes into bowls, top with the curried chickpeas, and garnish with fresh cilantro.