Pomegranate-Sumac Chickpea Tartlets

Ingredients

• phyllo sheets6 sheets
• olive oil, for brushing3 tbsp
• canned chickpeas, drained and mashed1 1/2 cups
• red onion, finely diced1/2 cup
• ground sumac1 1/2 tsp
• allspice1/2 tsp
• pomegranate molasses1 tbsp
• parsley, chopped1/3 cup
• pomegranate seeds1/3 cup
• plain yogurt1/2 cup

Method

1. 1Heat the oven to 400°F and lightly oil a muffin tin or small tart molds.
2. 2Layer phyllo sheets with olive oil brushed between them, then cut and press into the molds.
3. 3Bake the shells until golden and crisp, about 8 to 10 minutes, then cool briefly.
4. 4Mix chickpeas, onion, sumac, allspice, pomegranate molasses, parsley, salt, and pepper.
5. 5Spoon the filling into the tartlet shells and return to the oven for 5 minutes to warm through.
6. 6Top each tartlet with pomegranate seeds and a small dollop of yogurt before serving.

Tips

• Work quickly with phyllo and keep unused sheets covered so they do not dry out.
• Mash the chickpeas lightly so the filling stays textured, not pasty.
• A few torn mint leaves make the final flavor brighter.

Nutrition