Instructions

1. Finely chop the onion and mince the garlic.
2. Cut the carrot, red pepper and sweet potato into tiny cubes.
3. Heat the oil in a pan and gently sauté the onion for 5 minutes. Add the chopped vegetables and cook, over low heat and under cover for another 5 minutes.
4. Add the spices, garlic, harissa & tomato paste. Stir for a few seconds, then add the chopped tomatoes and a little water. Cook for 10 minutes or until the vegetables have softened. Add more water if it’s getting too sticky. Now add your greens and the lemon juice. Sautee for 3-5 minutes, then stir through the chickpeas and chopped herbs. Season to taste with salt and pepper. Lightly mash the sweet potatoes with a fork, if three is too much liquid around the veggies. Set aside to cool. (This filling can be made ahead).
5. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
6. Unroll the pastry and cut it into 6 equal squares. Spoon some of the filling into the middle of the squares. Fold them over and pinch the edges together with your fingers.
7. Put them on the baking sheet and bake in the middle of the oven for 10-12 minutes until golden.
8. Serve warm or at room temperature.