Steam the sweet potatoes

• Place the sweet potatoes in a microwave-safe bag and microwave until tender, letting them steam.

Prepare the chickpeas

• Drain and rinse the chickpeas in a colander.

Blend the sauce

• Add the chipotle sauce, Parmesan ranch dressing and spinach to the blender.
• Blend until smooth.

Crisp the chickpeas

• Heat the oil in a pan and add the chickpeas.
• Season with salt, pepper, jalapeño seasoning and garlic seasoning.
• Mix and let them crisp up.

Add the sweet potatoes and honey

• Add the steamed sweet potatoes and let them crisp up a little.
• Drizzle in the honey and mix.

Deglaze with broth

• Pour in the chicken broth for extra flavour.
• Cook until the broth has mostly evaporated.

Add the sauce and simmer

• Pour in the blended sauce and mix everything together.
• Let it simmer so the flavour soaks into the chickpeas and sweet potatoes, then serve.