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Preheat oven to 400°. Rinse chickpeas and pat dry with a clean kitchen towel.
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Mix garlic, coriander, cumin, and 6 tbsp oil in a large bowl. Add rinsed and dried chickpeas and sweet potato wedges; season with salt and pepper. Toss to coat.
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Transfer chickpea mixture to a rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas are golden brown and sweet potatoes are tender, 35-40 minutes.
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Meanwhile, mix sour cream, 2 tbsp lemon juice, and a big pinch of salt in a small bowl.
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Toss fennel, diced pickled jalapeños, parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl; season with salt.
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Spread sour cream mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.