DINNER

Smashed chickpeas with courgettes and feta 7 SmartPoints

Serves 4

Calorie-controlled cooking spray 1 small onion, finely chopped 2 garlic cloves, minced 2 x 400g tins chickpeas, drained and rinsed 3 tbsp half-fat crème fraîche 1 tsp cumin seeds 2 courgettes Zest of 1 lemon, plus 2 tbsp juice 75g tahini paste 2 tbsp pomegranate juice 50g light feta cheese, crumbled 3 tbsp pomegranate seeds MIST a non-stick pan with cooking spray and fry the onion over a medium heat for 8-10 minutes until soft. Add the garlic and cook for a further 3 minutes, then add the chickpeas and cook for 1 minute more. Take the pan off the heat then add the crème fraîche and 3 tbsp of warm water. Use a potato masher to crush the chickpeas to a rough purée. Season, then cover and set aside to keep warm. Dry-fry the cumin seeds for 1-2 minutes until fragrant, then transfer to a pestle and mortar and grind coarsely. Peel the courgettes into long ribbons and toss with the cumin and lemon zest. For the dressing, whisk together the lemon juice, tahini, pomegranate juice and 75ml warm water in a small jug. Spoon the smashed chickpeas on to serving plates and top with the courgettes. Scatter over the feta and pomegranate seeds, then serve with the tahini dressing.