Preheat the oven to 425°F and line a baking sheet with parchment paper.

Toss 1-inch cubes of sweet potatoes with olive oil, salt, and pepper; arrange in a single layer on the sheet. Roast until tender and caramelized at edges, about 25 minutes.

Warm a skillet over medium heat with a drizzle of olive oil. Cook diced onion and bell pepper until softened and translucent, about 5 minutes.

Stir in minced garlic, smoked paprika, ground cumin, and chili flakes. Add drained chickpeas, tossing gently until spices coat everything and become fragrant, about 2 minutes.

Gently fold the roasted sweet potatoes into the skillet. Press lightly with a spatula and cook for 3 minutes, allowing edges to brown and crisp.

Remove skillet from heat and sprinkle chopped cilantro or parsley. Squeeze fresh lemon juice over the top and serve warm, with crumbled feta or avocado optional.