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.