Wash the sweet potatoes. Place on a baking tray. Pierce all over with a fork. Drizzle some olive on top. Cook for 30-50mins until soft. Cooking size time will depend on the size of the sweet potatoes.
In the meantime, heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic, followed by garam masala, ground cumin, ground coriander, turmeric, chilli powder and grated ginger. Cook under moderate until onion is soft.
Add the can of chopped tomatoes and quartered fresh tomatoes, vegetable stock, grated creamed coconut and spinach. Cook under medium heat until the spinach has wilted.
Cook for another 10 mins to reduce some of the sauce. Add drained chickpeas. Cook for another 5 mins.
Season with lemon juice, salt & pepper.
Once cooked, split sweet potatoes in half.
Serve topped with spinach chana masala and a generous handful of chopped fresh coriander leaves.