Chop the sweet potatoes into even ½-inch cubes, finely dice the onion, and mince the garlic cloves.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté for 3–4 minutes until golden, soft, and fragrant.

Add sweet potatoes, season with salt and pepper, stir to coat. Cover and cook for 8–10 minutes, stirring halfway.

Stir in ground cumin, smoked paprika, turmeric, and a pinch of cinnamon. Cook for 1–2 minutes.

Pour in drained chickpeas, toss gently to coat in the spiced mixture. Cook for 4–5 minutes.

Remove from heat, drizzle with fresh lemon juice, sprinkle chopped cilantro, and let rest 2 minutes. Serve warm.