preheat oven to 200°C
Roll up a piece of aluminum foil to act as a barrier in your baking sheet so we have two separate roasting zones. (check images in the blog for visual)
Drain chickpeas and rinse well under some cool water. Dump out onto a kitchen towel and gently roll the chickpeas to dry. Some skin might come off that's fine.
Place chickpeas in a small bowl and mix with 2 tbsp olive oil (don't add seasoning).
Spread chickpeas on one half of the roasting sheet.
Place sliced roasted sweet potatoes in a bowl, drizzle on 2 tbsp olive oil, and season with ¼tsp salt and ¼ black pepper. Mix well, and place on the second half of the roasting sheet.
Place in oven. After 25 minutes flip sweet potatoes over and move your chickpeas around so that they roast on both sides evenly. Place back in the oven for another 20 minutes or until both have browned nicely.
Remove from the oven.
Place chickpeas in a bowl. While they are warm, season with salt and pepper. Set aside.