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Remove the Puff pastry sheets from the freezer and cover and let them rest at room temperature. Roll them out a bit if you like (optional) (they should be ready in about 20 to 25 minutes to use. Prep and make the filling in the meanwhile).
Heat oil in a skillet over medium heat. When hot add onion and garlic and a pinch of salt. Cook until translucent.
Add spices and mix well. Mash the chickpeas using a fork or a food processor and add to the skillet. Add salt and mix well. Cook for 4 minutes.
Add the greens and mix in. Cook for 2 minutes. Taste and adjust salt and flavor.
Mix the flour into the non dairy milk and add to the chickpeas. Cook for 2-3 minutes to bring to a boil and thicken. Let it cool for a few minutes.
Spread the mixture on one puff pastry and place the other pastry sheet on top. Crimp the edges with a fork and use scissors to cut vents in. You can also make individual pastry pockets.
Bake at 400 degrees F for 20 to 24 mins for one large piece, 16 to 20 minutes for smaller. Let the pastry cool for 5 minutes, then slice and serve.
Store on the counter for up to 3 hours, refrigerate for up to 3 days, freeze for months. Reheat in the oven when needed (5 mins from fridge and 10 mins from freezer).