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Preheat the oven to 220 °C (425 °F). Line a baking sheet with parchment paper. On the baking sheet, mix sweet potatoes, chickpeas, olive oil, cumin and cinnamon. Season with salt and pepper. Mix.
Bake for 30 minutes.
In a bowl, combine fennel, onion and vinegar. Season with salt. Set aside.
In a large bowl, mix yogurt, lemon juice, and mint leaves. Set aside.
Add chickpea mixture to yogurt mixture and top with fennel salad.
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