Preheat the oven to 200C, 180C fan, gas mark 4. Toss the chickpeas in the olive oil in a bowl.

Spread the chickpeas out on a roasting tray, season and roast on the middle shelf of the oven for 25-30 minutes until golden and crispy.

Once the chickpeas are in the oven, make the sweet potato mash. Peel and cut the sweet potatoes into 3cm chunks.

Bring a large saucepan of salted water to the boil. Add the sweet potato to the boiling water and gently simmer for 20 minutes until cooked through.

Drain and return the potatoes to the pan and add the butter and mustard. Use a potato masher to mash the potatoes until completely smooth. Season to taste.

Peel and thinly slice the red onions and garlic.

Heat the oil in a large frying pan over a medium heat. Season the chicken with salt and fry over a medium heat along with the red onions and garlic, stirring occasionally so the onion doesn’t catch the base of the pan. Cook for 10 minutes until the onions have caramelised.

Turn the chicken, add the white wine and simmer for another minute, by which time the wine should have almost evaporated.

Stir through the butter, Dijon, honey, hot sauce and capers. Toss to coat the onion and chicken in the sauce. The sauce should be glossy and thickened at this point and the chicken cooked through.

Serve the sweet potato mash topped with the chicken, all those pan sauces, rocket and crispy chickpeas along with some freshly chopped parsley.