• Heat a large pan over medium-high heat with the coconut oil.
  1 tablespoon coconut oil
• Add the mushrooms and onions, and cook for about 5 minutes, stirring occasionally.
  250 grams (2 cups) button mushrooms, 60 grams yellow onion
• Add the garlic and ginger, and cook for another minute, followed by the spices. Cook for another 30 seconds, until fragrant.
  3 cloves garlic, 5 cm piece ginger, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon sea salt, 1 teaspoon pepper, ½ teaspoon cayenne pepper, ½ teaspoon coriander, ¼ teaspoon cinnamon
• Stir the apple cider vinegar into the pan and turn off the heat. Set aside.
  1 tablespoon apple cider vinegar
• Place the chickpeas and sliced sweet potato into a large bowl* and mix with the mushroom spice mixture until the sweet potatoes are coated in spices. Set this aside while you make the pastry.
  150 grams (1 cup) cooked chickpeas, 400 grams sweet potato

Pastry

• Preheat the oven to 190°C (375°F) and grease an 20 x 15 cm (8 x 6 inches) rectangular pan with coconut oil.
• Place the flour, salt, and coconut oil into the base of a food processor fitted with the blade attachment.  Pulse until it looks like wet sand and the coconut oil is broken up into small pieces. Add the water a tablespoon at a time, pulsing between additions, until the pastry holds when pressed between your fingers.
  250 grams (2 cups) spelt flour*, ½ teaspoon sea salt, 50 grams (¼ cup) solid coconut oil, 8-10 tablespoons cold water
• Form a ball with the pastry and split into two pieces, 1/3 and 2/3. Flour a large surface space and roll out the larger piece to a half-centimetre thickness. Place into the prepared pan, gently pressing to make sure there are no gaps.
• Layer the filling into the pastry, starting with the sweet potato mixture followed by spinach, until all of the filling has been used. Roll out the remaining pastry and top the pie, using a fork to seal the edges and cutting off any excess with a sharp knife.
  70 grams (3 cups) baby spinach or other greens
• Cut a vent in the top of the pie if you'd like, then bake in the centre rack of the oven for 40-45 minutes, or until the pastry is golden and the pie pulls away from the edges of the pan slightly. Cool for 10 minutes before cutting and serving hot.