Preheat the oven to 400F. On a sheet pan, toss the potatoes with 2 TB oil, garam masala, cumin and salt and pepper. Roast until soft about 20 minutes, remove and set aside.
While the potatoes are roasting, add the remaining oil to a large sauté pan and over medium high heat, cook the onion and jalapeños until soft, about 5 minutes, stirring frequently. Add the garlic, coriander and ginger and cook and stir for 1 minute or until aromatic. Add the veggie stock, coconut milk and chickpeas and cook stirring occasionally for about 15 minutes. Using a potato masher, mash some of the chickpeas to add texture to the stew.
Add in the cooked sweet potatoes and warm for about 5 minutes before serving in bowls, topped with cilantro and coconut flakes and lime wedges.