1 can chickpeas
4 medjool dates
1 ts sumac
Fresh parsley
Fresh mint
Lemon zest
Olive oil
Salt and pepper to taste
Dried chili flakes
Cut the medjool dates into quarters. Bake them on a frying pan with the chikpeas, olive oil, salt and pepper on medium heat. Add the sumac and chili flakes after 10 minutes and bake until the chickpeas and dates have softened and the chickpeas are slightly crispy. Serve with fresh herbs and lemon zest.
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