First, wash the sweet potatoes, then poke them with a fork and bake at 400°F (200°C) for 40 to 50 minutes, until soft.

Meanwhile, chop the vegetables. Then, heat olive oil in a pan, add the onion, followed by the zucchini and pepper.

After a few minutes, add the chickpeas, then season with smoked paprika, cumin, salt, and pepper. Next, sauté everything together.

Once the sweet potatoes are done, slice them lengthwise, loosen the inside with a fork, then fill them with the chickpea and vegetable mixture.

Finally, for the sauce, mix the yogurt with lemon juice, crushed garlic, and salt, then spoon it over the filling.