recipe from the cookbook Top with Cinnamon by Izy Hossack
Prep Time 10minutes
Total Time 10minutes
a 400g14oz can chickpeas, (drain, reserving the liquid, a.k.a. aquafaba, for the cocktails)
1tbsppomegranate molassesplus more to serve
a generous pinch freshly ground black pepper
2jalapenosde-seeded and finely chopped
1small red onionpeeled and finely chopped
3tbspfresh corianderroughly chopped
3tbspfresh mintroughly chopped
100g(4 oz) feta, crumbled
a handful pomegranate seeds
Place the chickpeas, oil, pomegranate molasses, salt and pepper in a blender and pulse briefly until combined but still slightly chunky (alternatively, place them in a large bowl and mash using a potato masher or fork).
Transfer to a bowl and stir in the rest of the ingredients, reserving a little feta and some of the pomegranate seeds. Drizzle with extra pomegranate molasses and serve with the reserved pomegranate seeds and feta scattered on top.
If you can't get pomegranate molasses, try using a shop-bought balsamic 'glaze' or a super thick balsamic vinegar instead.