Middle Eastern open chicken pie (Diabetes, TM6)

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)