2 × 400 g (13 oz) cans chickpeas, rinsed and drained
1 garlic clove, crushed
1 teaspoon ground cumin
1 tablespoon tahini
3 tablespoons lemon juice
8 tablespoons olive oil
8 baby courgettes, halved
finely grated rind of 1/2 lemon
1 tablespoon harissa
2 teaspoons tomato purée
handful of mint leaves
salt and pepper
lightly toasted pitta bread, to serve
Warm the chickpeas in a large pan of boiling water for 1 minute and drain, reserving a little of the water. Return to the pan, reserving a few whole chickpeas. Add 75 ml (3 fl oz) of the cooking water (more if needed), the garlic, cumin, tahini, 2 tablespoons lemon juice and 4 tablespoons olive oil and whizz with a stick blender or in a food processor until a chunky purée forms. Season to taste and keep warm.
Meanwhile, toss the courgettes with 1 tablespoon oil, season well and cook on a griddle for 2–3 minutes on each side until soft and lightly charred. Mix together the remaining oil and lemon juice, the lemon rind, harissa and the tomato purée. Arrange the chickpea mash and courgettes on plates and sprinkle the reserved chickpeas over the mash. Drizzle over the dressing and scatter with mint leaves before serving with pitta bread.