In a medium sauté pan over medium heat, add olive oil, garlic and onions, and sauté until onions are translucent. Add tomatoes, sweet potatoes, raisins, cinnamon, chili flakes and vegetable stock. Cover, reduce heat to low and cook until potatoes soften, about 15 minutes.
Add chickpeas and lemon juice, and stir to combine. Season to taste.
Per serving: 133 calories, 2 g protein, 4 g fat (1 g saturated fat), 24 g carbohydrates, 3 g fibre, 0 mg cholesterol, 77 mg sodium