Chickpea and spinach stuffed sweet potatoes

preheat oven to 375°. Prick sweet potato with fork and place in oven for 55 minutes. Open, drain and rinse a can of chickpeas. Place chickpeas on paper towel to absorb any access water. In a bowl, combine chickpeas, 1/2 tsp olive oil, salt, pepper, ground cumin and cayenne pepper. Place on a single layer on baking sheet. Roast for about 25 minutes. Take sweet potato out and let cool. Slice in half lengthwise and let cool another 10 minutes. Fluff with fork. In a small pan heat up 1/2 tsp of olive oil. Add minced garlic. Cook for 1 minute. Add spinach, cook. Season with salt and pepper. Add spinach on top of fluffed potato. Then add chickpeas. Drizzle with Tahini sauce and salt and pepper.