Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes

Ingredients

• 4 large sweet potatoes
• 1 Tbsp. avocado oil
• Salt and ground black pepper
• 3 Tbsp. ghee
• 1 medium yellow onion, diced
• 4 medium-large Japanese eggplant, diced (1/2-inch)
• 6 large garlic cloves, minced
• 2 tsp. ground cumin
• 1 1/2 tsp. smoked paprika
• 1 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground black pepper
• 1 tsp. kosher salt, divided
• 2 Tbsp. tomato paste
• 14-oz. can diced tomatoes
• 1 cup low-sodium vegetable broth
• 14-oz. can chickpeas, drained and rinsed