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Ingredients
Chickpea pastry
- extra virgin olive oil
- 400 g canned chickpeas, no-added salt, rinsed and drained
- 40 g cornflakes
- 40 g quinoa flakes
- 1 egg
- 2 tbsp flaxmeal
- 1 tbsp water
Caramelised onions
- 1 garlic clove
- 200 g brown onions, thickly sliced
- 1 tsp dark brown sugar
- 1 ½ tbsp water
- 1 tsp miso paste
Filling
- 2 garlic cloves
- 20 g fresh ginger
- 1 tsp extra virgin olive oil
- 400 g chicken thighs, trimmed and cut into pieces (approx. 3 cm)
- 80 g brown onion, thickly sliced
- 280 g water
- 2 tsp Vegetable stock paste, salt-free (see Tip)
- ¼ tsp ground black pepper, plus extra to taste
- 220 g sweet potatoes, peeled and cut into cubes (2-3 cm)
- 1 tsp ground cinnamon
- ¼ tsp ground cumin
- ½ tsp sumac
- 2 tbsp slivered almonds
- 1 tsp honey
- extra virgin olive oil spray
- 2 tbsp natural yoghurt, high protein (see Tip)
- 1 tbsp freshly squeezed lemon juice
- rocket leaves
- 1 tbsp pomegranate arils
- 5 sprigs fresh coriander, leaves only
- 1 tbsp harissa paste, rose (see Tip)
- Nutrition
- per 1 portion
- Calories
- 1260 kJ / 301.7 kcal
- Protein
- 22 g
- Carbohydrates
- 26.8 g
- Fat
- 10.2 g
- Saturated Fat
- 2.2 g
- Fibre
- 8 g
- Sodium
- 226.7 mg
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