Preheat the oven to 200°C/400°F
Place potatoes into a large pot of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.
Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
Heat the oil in a large pan and add the coriander, onion, carrots celery and 3 of the garlic cloves.
Add the thyme leaves, and cook for around 10 minutes, or until softened.
Add the mushrooms and sun-dried tomatoes, along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.
Cook for a further 10 minutes, then add wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas, and cook for a further 5 to 10 minutes, or until slightly thickened and reduced.
Stir in the parsley and season to taste,
Mix the flours and water in shaker and add to the pan. Simmer for 5 minutes to allow to thicken.
Transfer to a baking dish (roughly 25cm x 30cm), or 8 11cm/375ml ramekins.
Spread the mash over the top, scuffing it up with a fork.
Place garlic into a bowl with the rosemary leaves, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.
Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.