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1. Preheat the oven to 220°C (Fan 200°/Gas Mark 7).
2. Begin by heating 1 tbsp. of oil in a pan over medium heat. Add the onions along with a pinch of salt. Once translucent, add in the diced sweet potato.
3. Add 150ml of water to the pan, along with the chickpeas (from the kit) and the smaller sauce pouch. 
4. Cover and simmer for ten minutes until the sweet potato is just cooked through. 
5. Once the timer has elapsed, add in your greens and mix through until wilted. 
6. Now crank up the heat, and stir frequently until the sauce has thickened (approx. 2-3 minutes). 
7. Place the contents into a bowl and leave to cool for at least 20 minutes. You can do this step the day before and leave the filling covered in the fridge overnight. 
8. Unravel your pastry sheet. Cut the sheet in half lengthwise. Using one half at a time, place ½ the chickpea mixture into the middle of the strip of puff pastry. 
9. Fold the side closest to you over the top of the chickpea mixture, pushing this around until you form a log. Leave to one side whilst you do the other log. *
10. You can either join the two logs together to form one big wreath by gently joining the ends together and gently pushing the pastry together, or you can create two smaller wreaths by forming the pastry logs into a circle and gently pushing the ends together.
11. Generously egg wash, and pierce the top of the puff pastry with a fork a couple of times to let the steam out. 
12. Pop into the oven and bake until golden brown, approximately 20 minutes. 

*If your pastry becomes too warm to handle, just pop it back into the fridge to firm up again.