Soak the dried chickpeas overnight or for at least 8 hours. Drain and rinse.

Cook the chickpeas by boiling them in water for about 1 hour or until they are tender but not mushy. Drain, rinse and set aside.

Preheat the oven to 200°C.

Wash and scrub the sweet potatoes. Pierce them with a fork a few times to allow steam to escape during baking.

Rub each sweet potato with a little olive oil and sprinkle with salt and black pepper.

Place the sweet potatoes on a baking sheet and bake in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

In a pan, heat the olive oil over medium heat and sauté the onion until translucent.

Add the cooked chickpeas to the pan and sauté for a few minutes until they start to crisp up.

In a bowl, mix together the hot sauce, tomato paste, paprika, garlic powder, salt, and black pepper, then pour the buffalo sauce over the chickpeas in the pan.

Cook the chickpeas in the buffalo sauce for an additional 5-7 minutes, stirring to coat evenly. Adjust the texture of the sauce with a little water, and then stir in the coconut yoghurt before removing from the heat.

Once the sweet potatoes are cooked, remove them from the oven.

Slice each sweet potato down the center and top each sweet potato with the buffalo chickpeas.

Add a dollop of coconut yoghurt on top for extra creaminess and garnish with fresh coriander. Drizzle with balsamic glaze before serving and enjoy.