Peel sweet potatoes and cut into small cubes. Transfer them into a bowl and add to them cooked chickpeas, then add 3 tablespoons olive oil, 3 tablespoons masala spice and 3 tablespoons smoked paprika. Mix thoroughly all vegetables until they are thoroughly coated with spices. Transfer them on 2 lined with baking paper baking dishes and bake at 190C for about 15 minutes until the sweet potatoes are tender and chickpeas quite crispy. During this time, pour hot water over dried tomatoes to soak and soften. When veggies are baked, set aside to cool. When cool, add the chopped bunch of cilantro, bunch of parsley, 4 green spring onions (both parts, white and green). Drain the tomatoes, cut into cubes and add to vegetables. Add pepper and salt to taste and about 200g hummus, mix thoroughly so that all the ingredients stick together. In a separate bowl place kale and add the juice of half a lemon. Knead and massage kale for about 2 minutes until softened and more flexible, then add to salad. Mix thoroughly and serve.
Recipe by Karolina Gawrońska - Fundacja Roślinna at https://karolinagawronska.pl/roasted-chickpeas/