Heat the oven to 425ºF/ 220ºC and place a piece of foil on a baking sheet.
Use a fork to poke holes into the sweet potatoes, set them on the baking sheet and roast until they puff up and soften inside – about 50 min.
To make the filling on a separate baking sheet spread the chickpeas, drizzle them with a little olive oil and pinch of salt and pepper and roast until they become golden brown and crispy around the edges – about 25 min. Remove the chickpeas from the oven and while they are still hot toss them with the curry powder, then set aside until ready to use.
For the sauce in a small bowl combine the yogurt, lemon juice, olive oil, garlic, turmeric and salt and transfer to the fridge to chill until ready to use.
Just before the sweet potatoes are done place the kale leaves into the oven on the same baking sheet and cook until they wilt – about 2-3 minutes, then remove the kale, chop and set aside.
Remove the sweet potatoes from the oven and let them cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Stuff with some of the chickpeas, the chopped kale and the cilantro. Top with a scoop of sauce and serve with the remaining sauce on the side.
