Heat the olive oil in a large (12-inch) skillet over medium-high heat, and ensure that the entire pan is entirely coated with the oil. Add the minced garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Add the chickpeas in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Use a spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered. Add a pinch or two of sea salt and squeeze the lemon juice over the chickpeas, stir to combine, and then remove from the heat.
Make a long cut along the top of each sweet potato, but don’t slice them entirely in half.
Dollop a spoon or two of the Kale-Basil Pesto into each sweet potato. Then stuff the potatoes evenly with the steamed or sautéed kale, followed by the crispy blistered chickpeas. Sprinkle each potato with a bit of the Cashew Parmesan. If desired, dollop a bit of Cashew Cream on each sweet potato.