Boil sweet potatoes until soft and mash with some vegan butter and salt and pepper to taste.
Fry onion, carrots and garlic cloves. Then add thyme leaves, mushrooms, tomatoes, vinegar, wine and chickpeas. When the mixture starts to thicken, add to a roasting dish and top with potatoes. Let cool and serve.

1 can chickpeas
750 grams sweet potato
12 sundried tomatoes
1 onion
3 carrots
Celery, to taste
2 garlic cloves
Vegetable stock
Fresh thyme
350 grams chestnut mushrooms
2 tablespoon balsamic vinegar
Vegan-friendly red wine