If your sweet potatoes are not yet roasted: preheat the oven to 220°C (425°F). Toss 480 g diced sweet potato on a rimmed baking sheet with 1 tbsp of the olive oil, a pinch of salt, and a light crack of black pepper. Roast in a single layer for 25–30 minutes, flipping once halfway, until the edges are caramelized and tender. Roasting at high heat concentrates sweetness and creates crisp edges that contrast with tender interiors.

Warm a large heavy skillet (cast-iron preferred) over medium heat. Add the remaining 3 tbsp olive oil. When the oil shimmers, add 80 g diced red onion and cook for 4–5 minutes until translucent and starting to brown at the edges. Softening the onion first builds a sweet savory base and prevents raw bite in the final hash.

Add the minced garlic to the pan and cook for 30–45 seconds until fragrant — watch carefully to avoid burning, which would turn the garlic bitter. Then add the 2 tsp ground cumin and 2 tsp garam masala and stir for 20–30 seconds to toast the spices in the oil; this 'blooming' releases their essential oils and deepens the flavor of the dish.

Add the cooked chickpeas (440 g) to the pan. Increase heat to medium-high and let the chickpeas sear undisturbed for 2–3 minutes so they pick up a little color — Maillard browning adds savory depth. Then gently fold the roasted sweet potato (480 g) into the chickpeas and spice mixture. Cook for another 3–4 minutes, gently pressing a few sweet potato pieces against the pan with the back of a spatula to create more surface browning and a textural contrast.

Taste and season with salt, black pepper, and chili flakes to your preference. If the pan seems dry, add a teaspoon of water and scrape up browned bits — those fond bits are full of flavor and will coat the vegetables. Finish with a light sprinkle of optional smoked paprika if you want a subtle smoky note.

Make the cilantro-coconut drizzle: in a small bowl, combine 4 tbsp unsweetened coconut yogurt with the juice of 1/2 lime (reserve remaining lime for serving or zest). Whisk until smooth; if it's too thick, add 1–2 tsp water to reach a pourable consistency. Stir in 2 tbsp chopped cilantro and a pinch of salt. The lime brightens the coconut's richness and the cilantro ties the drizzle back to the hash.

Plate: divide the hash among 4 plates. Spoon the cilantro-coconut drizzle over each portion and scatter the remaining chopped cilantro (reserve 2 tbsp) and a small dusting of chili flakes. Finish with a little lime zest over the top to add aromatic lift. Serving warm preserves the contrast between caramelized sweet potato and cooling yogurt.

Optional finishing step: for extra texture, toast a handful (about 30 g) of chopped roasted cashews or pumpkin seeds in a dry skillet for 2–3 minutes and sprinkle them on top before serving. The crunch complements the soft chickpeas and sweet potato.