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1 15- ounce can chickpeas (drained, rinsed and thoroughly dried (using a paper towel or tea towel))
1 teaspoon extra-virgin olive oil
½ teaspoon fine-grain sea salt
1/8 teaspoon cayenne pepper
?/8 teaspoon chili powder

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If using the crispy chickpea croutons, start by preheating your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Place the dried chickpeas on the prepared baking sheet and drizzle with oil and sprinkle with the seasonings. Roll them around until fully and evenly coated. Roast the chickpeas for 20 minutes and then shake the pan gently to roll the chickpeas around. Roast for 10 to 15 minutes more until golden and lightly charred. Allow to cool on the pan while preparing the stew.
To prepare the stew, in a large saucepan, heat oil over medium heat. Add the onion, salt and pepper and saute for about 5 minutes or until the onion is translucent.
Add the garlic, bell pepper, jalapeno (if using), sweet potato and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more.
Add the vegetable broth, red lentils, sunflower seed butter, chili powder and cayenne pepper (if using).
Cover the pot with a lid and reduce the heat to medium-low. Simmer for 15 minutes or until the sweet potato is fork-tender.
Stir in the spinach and cook until the spinach is slightly wilted. Season with additional salt and pepper to taste.
Ladle the stew into bowls and garnish with cilantro and crispy chickpea croutons (if desired).