Ingredients

Method

• 1 x 400 g can chickpeas
• 2 cloves crushed garlic
• 1 chopped chilli
• 2 T olive oil
• Juice of 1 lemon
• 1/2 t smoked paprika
• Greek yoghurt
• Pomegranate molasses
• Chopped coriander

Method

Ingredients

Drain a can chickpeas and toss with cloves crushed garlic, chopped chilli, olive oil, the juice of lemon and seasoning, to taste.

Sprinkle over smoked paprika before serving topped with a dollop of Greek yoghurt, a drizzle of pomegranate molasses and chopped coriander.

Cook's note: you can buy pomegranate molasses or syrup from delis or selected Woolworths stores, or make pomegranate molasses using pomegranate juice.