Muhammara is a mediterranean spread made from roasted red peppers, walnuts, and pomegranate. It sounds odd, but it is excellent and makes for a great sandwich.

Ingredients:

For the muhammara:

7 red bell peppers

3 cloves of garlic

1.5 cups of walnuts

4 Tbs pomegranate molasses

1 Tbs lemon juice

1/2 cup bread crumbs

1/2 tsp cumin

1/2 tsp sugar

2 Tbs olive oil

For the chickpea patties:

32oz of chickpeas

1 onion, sliced

2 jalapenos, seeded, halved and sliced

4 cloves garlic

2 Tbs olive oil

1 cup parsley

1 Tbs cumin

For the sandwiches:

bread, lightly toasted

feta cheese

spinnach

Feeds 4 and is surprisingly filling.

Muhammara:

Place the peppers on a cooking sheet and roast in a 500 degree oven for 30 minutes, turning every 10 minutes. The peppers should blacken and peel.

Place in a bowl or pot and cover for 30 minutes.

While this is going on reduce the heat of the oven to 400 and toast the walnuts and garlic for 10 minutes.

When the 30 minutes are up peel off the peppers skin and remove the seeds. If you are not going to finish making the muhammara immediately mix in the olive oil and garlic.

To finish the muhammara combine all ingredients in a food processor.

Chickpea patties:

Heat 1Tbs of olive oil and add onion and peppers. Cook until the onion becomes translucent, then add garlic and chickpeas. Cook for another ten minutes stirring occasionally.

Put this mixture in the food processor along with the parsley and cumin, then form into eight small patties. Brush each side of these patties with olive oil, then cook on a hot cast iron or similar.

Let cook for three minutes on each side, or until brown.

Build your sandwich with the rest of your ingredients.

I thought the plate looked a bit sparse so I added a quick Greek salad with the ingredients I had left.