The kind of Middle Eastern plate you make on repeat. pomegranate and mint, a proper braise, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the chickpea dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the chickpeas and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the tahini and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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