• Heat oven to 400˚F.  Poke a few holes in the sweet potatoes, place on a cookie sheet and bake for 60-75 minutes or until fork tender.  Remove from the oven.
• Cut in half in the length, scoop out about 2 tbsp. of the flesh from each side, reserve this extra sweet potato flesh.   Place back in the oven for another 15 minutes or so.  This step can be done a day in advance.

In the meantime, make the Chicken Chickpea Mixture. 

• In a large fry pan over medium high heat, add oil.  Add the cumin, and chili powder.
• Add the chopped mushrooms and sauté until browned, shrunken and dried out, about 3-5 minutes.  Add the garlic, sauté for 1 minute.
• Add the minced chicken and sauté until browned and opaque, about 5 minutes. 
• Add the shredded cabbage, shredded carrot, green onion.  Sauté until the cabbage and carrot have wilted, about 5 minutes.  
• Add the chickpeas and reserved sweet potato, stir through the chicken mixture.
• Taste for salt and pepper, adjust seasoning as necessary.
• Distribute the cooked mixture into each sweet potato half. Sprinkle with fresh parsley or cilantro if desired.  Serve.