Preheat oven to 400 degrees F (200 degrees C).

Halve sweet potatoes lengthwise.

Place sweet potatoes cut-side down on a baking sheet.

Coat with 1 teaspoon of vegetable oil and a pinch of salt.

Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.

Heat remaining 2 teaspoons of vegetable oil in a heavy pot over medium-high heat.

Add diced yellow onion; cook and stir until starting to brown, about 5 minutes.

Add drained canned tomatoes, minced garlic, red curry paste, grated ginger, and lemon zest.

Cook, stirring frequently, until fragrant, about 3 minutes.

Stir drained and rinsed chickpeas into the pot.

Increase heat to high; cook until chickpeas start to turn golden and are coated with the onion mixture.

Pour in lemon juice, coconut milk, and 1 teaspoon of salt.

Bring to a simmer; reduce heat and cook until flavors combine, about 10 minutes.

Stir in chopped kale, 1 handful at a time, until wilted, about 5 minutes.

Serve chickpea mixture over roasted sweet potatoes.