Baked Chickpea with pomegranate and mint

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 bake 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 cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.