1. Preheat your oven to 180c and pat the chickpeas dry with some paper towels to remove most of the moisture.
  2. Toss these in the sesame oil and pop them into a baking dish.
  3. Bake these in the oven for around 20 minutes.
  4. Meanwhile, to make the satay sauce, mix together the peanut butter, coconut milk, lime juice, soy sauce, agave and ginger until smooth and creamy.
  5. Season to taste with chilli flakes.
  6. Spiralise your sweet potatoes and set aside.
  7. Once the chickpeas have been cooking for 20 minutes, pour over the agave and soy sauce, toss everything together and cook for a further 10 minutes.
  8. To serve, gently warm the satay sauce and toss this through your sweet potato noodles.
  9. Serve and top with your teriyaki chickpeas and a sprinkling of coriander, pomegranate seeds and sesame seeds.