Adjust oven to 200 degrees Celsius
Wash and peel the aubergines making stripes
Wash & brush sweet potatoes well, keeping skins on
Divide veggies lengthwise into 2
Spread some olive oil to sweet potatoes and aubergines, sprinkle some salt
Bake them in oven for about 30 minutes
Meanwhile, add oil to your pan and add spices, allow them to cook for about 1 minute
Add minced garlic and sauté for a minute and add the chickpeas. Sauté for about 5-7 minutes until all chickpeas are well covered with spices
Chop your herbs (and tomato) finely add a pinch of salt, a few drops of lemon juice and lemon peel
In a small bowl, mix tahini, salt&pepper and lemon juice and a pinch of cayenne/red pepper
Use a fork to mash a bit the surface of the potatoes and aubergines and add the chickpeas and tahini dressing
Decorate with herbs before serving