Pomegranate, chilli, carrot and chickpea braise

2 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

3 medium carrots, peeled and diced

1 red chilli, seeded and finely chopped

3 sprigs of thyme, leaved picked

3 tbsp pomegranate molasses

2 tins of chickpeas and their water

1 courgette, diced

1 tsp sumac

100g pomegranate seeds

salt and pepper

70g feta cheese

fresh mint leaves to garnish

1. Heat the olive oil in a deep frying pan or sauce pan and sauté the onions, garlic, carrot, chilli and thyme for about 10 minutes, stirring from time to time. Stir in the pomegranate molasses, followed by the chickpeas and chickpea water. Simmer for 10 minutes.
2. Now add the courgette and cook for a further 5 minutes. The sauce should have thickened slightly and be coating the chickpeas and vegetables.
3. Remove from the heat and add the sumac and pomegranate seeds. Season to taste with salt and pepper. Serve garnished with crumbled feta cheese, fresh mint and some freshly sliced chilli if you like a bit of heat!