Preheat your oven to 200C/180C fan. Wash the sweet potatoes and place them onto a baking sheet. Rub with oil and a pinch of salt. Pop them into a hot oven to roast for 35-40 minutes until soft all the way through and crispy on the outside.

While the sweet potatoes are cooking, place a medium size pan on a medium heat and add the remaining oil. Once hot, add the sliced onion and sweat for 5-6 minutes until slightly caramelised. Now add the curry paste and cook for a further 2-3 minutes, coating the onions well. Now add the tins drained chickpeas, season with a little salt and stir well before adding the coconut milk. Bring to a simmer and allow to reduce by a third.

Once the sweet potatoes are cooked, remove from the oven, make a slit along the top and open them out slightly before transferring to plates. Heat the chana masala through (if needed) before adding the baby spinach. Allow to wilt slightly before loading your sweet potatoes high with the chana masala. Crumble the feta (if using) evenly between the 4 sweet potatoes and serve.