Chickpea Flatbread Sandwiches with Arugula - alive magazine

Ingredients

• 1 1/4 cups (310 mL) all-purpose flour
• 3/4 cup (180 mL) whole wheat flour
• 2 Tbsp (30 mL) nigella seeds (kalonji)
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) salt
• 1/2 tsp (2 mL) honey
• 3/4 cup (180 mL) tepid water
• 1/2tsp (2 mL) yeast
• 1 to 2 Tbsp (15 to 30 mL) canola or sunflower oil for cooking
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) red wine vinegar
• 1 tsp (5 mL) honey
• 1 tsp (5 mL) chili crisp
• 1/2 tsp (2 mL) pomegranate molasses
• 14 oz (398 mL) can chickpeas
• 2/3 cup (160 mL) pomegranate seeds
• Mint sprigs for garnish