Recipe taken from Balance Magazine, published by Diabetes.org
On the pulse – Pulses contain protein and fibre and, compared to other carb-containing foods, don’t give sharp rises to blood glucose levels. So if you have diabetes, there’s never ‘bean’ a better time to cook with them …
Serves: 2 Prep time: 15 mins Cook time: 35 mins
Per Serving 704g:
Carbs: 42.2g Cals: 537 Sugars: 16.3g Fat: 18.6g Sat Fat: 3.7g Salt: 0.81g
Protein: 45g Fibre: 10.7g
5 portions of fruit and veg
4 small chicken thighs
1 tablespoon harissa paste
1 aubergine, cut in 2 cm cubes (approx. 280g)
1 large parsnip, peeled, cut into small batons (approx. 200g)
1 red onion, peeled and cut into wedges
150g canned chickpeas, drained and rinsed
1 kcal spray oil
4 vine tomatoes (80g) each)
4 whole garlic cloves, unpeeled
Handful of rocket
15g pine nuts, chopped walnuts or pistachios
- Preheat the oven to 190C/gas 5. Trim any excess fat from the thighs and score the skin, spreading each with a little harissa.
- Put the aubergine, parsnip, onion and chickpeas in a bowl, give them 10 pumps of the spray oil, tossing them together to coat.
- Arrange on a greased baking tray, add the tomatoes and garlic and sit the chicken on top. Squeeze the lemon over and roast for 35 mins until the chicken is cooked through and the vegetables are browning around the edges.
- Serve scattered with the rocket and nuts.