Start by baking the sweet potatoes - prick with a fork and place in a microwave for 5-8 minutes (depending on the size of the potatoes). While in the microwave, turn your oven on to 200c
Take the sweet potatoes from the microwave, rub with a little oil then place in the oven for 15-20 minutes (until soft inside and the skin is crisping up)
To make the chickpeas, add the sauce ingredients to a bowl and stir until combined
Add the sauce to a large pan along with the chickpeas and heat at medium-high until brought to a boil
Reduce the heat to low-medium and simmer for 15 minutes until the sauce has thickened
If at 15 minutes the sauce hasn't thickened sufficiently, add a cornflour slurry while stirring
Make the garlic mayonnaise dressing by stirring the ingredients together until combined
To complete the dish, cut open the baked sweet potatoes and stuff them with the BBQ chickpeas. Then drizzle over the garlic mayo dressing and sprinkle with chopped coriander and spring onions.