Chickpeas with courgette & feta
Calorie controlled cooking spray
1 small, finely chopped
2 clove(s), crushed
2 can(s), large, drained
Half Fat Crème Frâiche
3 tablespoons, level
1 teaspoons, level
1 zest(s) of 1
Lemon Juice, Fresh
Tahini paste (Sesame paste)
50 g, crumbled
- Mist a saucepan with cooking spray, add the onion and cook over a medium heat for 8-10 minutes until soft and slightly golden. Add the garlic and cook for a further 3 minutes, then add the chickpeas and cook for 1 minute more. Take the pan off the heat, then add the crème fraîche and 3 tablespoons warm water. Use a potato masher to crush the chickpeas to a rough purée. Season, then cover and set aside to keep warm.
- Put a small frying pan over a medium-high heat and add the cumin seeds. Toast for 1-2 minutes until fragrant, then transfer to a pestle and mortar and grind coarsely. Peel the courgettes into long ribbons and toss with the cumin and lemon zest, then set aside.
- For the dressing, in a small jug, whisk together the lemon juice, tahini, pomegranate juice and 75ml warm water until smooth. Spoon the smashed chickpeas onto serving plates and top with the courgettes. Scatter over the feta and pomegranate seeds, then serve with the tahini sauce.