Mix together the whole wheat flour and salt in a large bowl. Drizzle the olive oil over the mixture. Use a rubber spatula or wooden spoon to mix everything together until the flour resembles pebbles. Don’t break up the lumps.

Drizzle the ice water over the mixture, mixing as you go until it forms a dough. You may need to knead it a little with your hands. Don’t over-knead the mixture. Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator while you cook the filling.

Preheat your oven to 350°F and have a 9-inch pie pan ready. If you don’t have a pie pan, you can use a small baking dish.

Heat the oil in a large sauté pan or cast iron pan over medium-high heat. Add the onion and cook until the it has softened and begun to brown slightly, about 5 minutes. Add the garlic, sweet potato, carrots, and mushrooms to the pan and continue to cook, stirring frequently, for 10 minutes, or until the vegetables have softened. Add the peas and chickpeas to the pan and stir to combine.

Sprinkle the vegetables with the flour and then add the vegetable stock and stir to combine everything. Cook, stirring frequently, for 5 more minutes, or until the mixture thickens. Pour the mixture into the pie pan.

Place the dough on a medium-size piece of parchment paper and cover with another piece of parchment paper. Use a rolling pin to roll the dough from the center out until it forms a 9-inch circle. Carefully place the dough on top of the pie pan and trim any excess that’s hanging over the edge. Crimp the edges of the pie crust by pinching it with your fingers or pressing it down with a fork. Bake for 35 to 40 minutes, or until the crust is golden brown.