Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
4 tbsp olive oil
3 cloves garlic, thinly sliced
450g/1lb cooked chickpeas or 2 x 400g/14oz tins chickpeas, drained and rinsed
3 tbsp pomegranate molasses
200ml/7fl oz cold water
about 60 threads saffron, infused in 4 tbsp boiling water
3 tbsp roughly chopped fresh coriander
seeds of 1 pomegranate
salt and freshly ground black pepper
Method
1. Place a large saucepan over a medium heat and add the olive oil. When hot but not smoking, add the garlic and fry until nutty brown.
2. Add the drained chickpeas, pomegranate molasses, water and saffron infusion and simmer for 10 minutes.
3. Stir in the coriander and season with salt and freshly ground black pepper.
4. Finally, sprinkle in the pomegranate seeds. Taste and serve with fish or on its own as part of a selection of mezze.
Cooking time 10 to 30 mins
Ingredients
4 tbsp olive oil
3 cloves garlic, thinly sliced
450g/1lb cooked chickpeas or 2 x 400g/14oz tins chickpeas, drained and rinsed
3 tbsp pomegranate molasses
200ml/7fl oz cold water
about 60 threads saffron, infused in 4 tbsp boiling water
3 tbsp roughly chopped fresh coriander
seeds of 1 pomegranate
salt and freshly ground black pepper
Method
1. Place a large saucepan over a medium heat and add the olive oil. When hot but not smoking, add the garlic and fry until nutty brown.
2. Add the drained chickpeas, pomegranate molasses, water and saffron infusion and simmer for 10 minutes.
3. Stir in the coriander and season with salt and freshly ground black pepper.
4. Finally, sprinkle in the pomegranate seeds. Taste and serve with fish or on its own as part of a selection of mezze.
Date:2006-12-21 
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