Ingredients

1 medium  onion chopped fine
3 medium to large sweet potatoes
1 heaped t turmeric
1 heaped t cumin
1 vegie stock cube (Massel)
3 t sea salt
2 T olive oil
¼ cup water
400 g can of chickpeas
rice flour if needed to thicken
3 sheets of puff pastry

Method

1. On low heat add oil and spices to get an aroma.
   
   
2. Add chopped onion and vegie stock cube with a little water to help soften. 
   
   
3. Add diced peeled sweet potato when onion is completely soft.
   
   
4. Add a little water in bottom of pot.
   
   
5. Put lid on and allow sweet potato to soften.
   
   
6. During softening process, stir and add salt.
   
   
7. When almost softened, add 400 g can of drained and rinsed chick peas.
   
   
8. Continue to allow water to evaporate.
   
   
9. Turn off burner and using a potato masher to gently mash the chickpeas into the sweet potato.
   
   
10. Don't mash too much. You don't want to make a sloppy dish.
    
    
11. If you find the consistency too soft you can add a little rice flour to thicken. Just sprinkle in and mix with masher.
    
    
12. Heat your oven to 200°C while getting your baking tray ready.
    
    
13. Lay 1½ sheets of the pastry on the bottom of tray after greasing it with a little oil.
    
    
14. When your sweet potato is cooled a little, spread over your bottom layer of pastry.
    
    
15. Lay another 1½ sheets on top.  Prick with a fork and place in oven for the 30 mins until pastry is golden brown.
    
    
16. Can be served hot or cold.  Freezes well.