Muhammara Veggie Bowl

• 2 roasted red peppers
• 50g walnuts
• 1 garlic clove
• 1 tsp pomegranate molasses
• 1 can chickpeas, drained
• 1 tsp cumin
• Handful rocket
• 2 tbsp olive oil

1. 1

   Blend roasted peppers, walnuts, garlic, pomegranate molasses, a little oil and salt to a coarse dip.

2. 2

   Warm the chickpeas in a pan with cumin and a splash of oil for 5 min.

3. 3

   Spread the muhammara in bowls, top with chickpeas and rocket.

4. 4

   Finish with a drizzle of olive oil.