Preheat oven to 400º.
Scrub the sweet potatoes and pierce each one a few times with a knife.
Bake the sweet potatoes until the skin is lightly crisp and center is soft and easily pierced with a fork, 40-60 minutes depending on size.
When sweet potatoes are almost finished baking, coat the bottom of a large skillet with olive oil and plate it over medium heat.
Add the onion and sauté until softened, 5 minutes. Add the garlic and bell pepper. Sauté 1 minute more.
Add chickpeas, cumin and coriander. Raise heat to medium-high and cook 2 minutes more.
Add the lemon juice, salt, pepper and cilantro. Flip a few times to incorporate, and remove from heat.
Transfer the sweet potatoes to plates and cut them open. Stuff with chickpea filling and top with tahini sauce, sesame seeds, fresh cilantro and hot sauce.