Poke a few holes into the sweet potatoes with a fork to release steam. Place in the oven and cook for 30-45 minutes until sweet potatoes are tender.
While the potatoes are cooking, make the chickpeas.
Heat the oil in a large skillet over medium heat. Add the chickpeas, the paprika and the cumin. Stir together and cook for five minutes until heated through.
Place the tahini, garlic, lemon juice, water and a pinch salt of pepper in a blender/food processor and puree until creamy and smooth. Depending on the power of your blender, you may need to add more lemon juice or water.
Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.