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Molasses(recipes)

Chickpeas with pomegranate molasses (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



4 tbsp olive oil3 cloves garlic, thinly sliced450g/1lb cooked chickpeas or 2 x 400g/14oz tins chickpeas, drained and rinsed3 tbsp pomegranate molasses200ml/7fl oz cold waterabout 60 threads saffron, infused in 4 tbsp boiling water3 tbsp roughly chopped fresh corianderseeds of 1 pomegranatesalt 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.