Introducing our Sriracha Aioli Flatbreads made in collaboration with Holy Moly.

INGREDIENTS:

• 200g tinned chickpeas

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 tsp paprika

• ½ aubergine

• 2 tbsp Holy Moly Garlic Aioli

• 2 tbsp Dr. Will’s Sriracha Mayo

• 3 flatbreads

• 20g pomegranate seeds

• To serve, chopped parsley

METHOD:

1. In a small saucepan, combine chickpeas, garlic powder, onion powder, cumin and paprika. Heat over a medium heat until warmed through.
2. Chop aubergine into small pieces and add to a frying pan with a little oil and cook until softened and slightly browned.
3. Warm the flatbreads on the stove over an open flame to char the edges.
4. Layer flatbreads with small spoon of aioli. Add aubergine and chickpeas. Add drizzle of Sriracha Mayo and sprinkle with pomegranate seeds and parsley.