Tandoori Chickpea Stuffed Sweet Potatoes

Ingredients

• 2 large sweet potatoes
• Tandoori Roasted Chickpeas (recipe below)
• Cilantro Sauce (recipe below)
• Vegan Raita (recipe below)
• 1/2 of (15-ounce / 440g) can chickpeas, drained and rinsed
• 1 tablespoon neutral-tasting oil, such as grapeseed oil or avocado oil
• 1/2 teaspoon kosher salt
• 1/4 tsp ground cumin
• 1/4 tsp coriander
• 1/4 tsp paprika
• 1/4 tsp turmeric
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• pinch of cayenne pepper
• 1 1/2 tablespoons extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2-inch (~1.25 cm) knob ginger, thinly sliced or julienned
• 1/4 of a jalapeño pepper, sliced into rounds
• 1/8 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon sea salt
• 3/4 cups (~16g) fresh cilantro (leaves and thin stems; discard tough stems)
• 1 tablespoon lime juice
• 1/4 cup water, plus more as needed