Ingredients 400 g tinned chickpeas drained 50 g dates 50 g pistachios, 3 tbsp sesame seeds 1 tsp sumac 1 tsp ground cinnamon 2 ½ tbsp gram flour 2 tbsp caster sugar 2 l vegetable oil 100 g caster sugar 50 g dark chocolate 2 lemons 200 g Greek yoghurt 25 g tahini 1 tsp sumac 50 g pomegranate seeds 2 tbsp honey Fresh mint to serve | Method
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