Spicy Chickpea Fatta from Spirit & Spice by Ghillie Basan

Ingredients

• 1–2 teaspoons tomato paste
• a drizzle of honey
• 1 red onion, finely sliced
• 1 teaspoon Harissa Paste
• 3–4 tablespoons date molasses
• 3–4 tablespoons thick, creamy yogurt
• 2 teaspoons dried mint
• sea salt
• freshly ground black pepper
• 2 garlic cloves, crushed
• 1 teaspoon cumin seeds
• 2 tablespoons olive oil
• sumac for sprinkling
• juice of ½ a lemon
• 1 teaspoon pul biber, Aleppo or Urfa chilli, or fine dried chilli flakes
• a small bunch of flat leaf parsley, finely chopped
• 1 x 400 g/14 oz tin of chickpeas, rinsed and drained
• 2 pitta breads, or other flat breads
• 1–2 tablespoons tahini