Step 1: Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.
Step 2: Cut each baked sweet potato in half and scoop out the flesh, leaving about a 1/8 inch shell.
Step 3: Mash the sweet potato flesh in a medium bowl. Add the coconut milk, tomato paste, ginger, garlic and garam masala and stir to combine. Taste and adjust seasoning, adding a few gratings of salt if necessary. Add a bit more coconut milk if it needs to be creamier. Add the chickpeas and mix well.
Step 4: Place the sweet potato skins on the baking sheet. Fill them with the sweet potato & garbanzo mixture, piling it high. Bake until the filling is piping hot, about 15 minutes.
Step 5: To serve, sprinkle some chopped cilantro over each stuffed sweet potato.
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