Grill the capia peppers 4 to 5 minutes until beginning to soften, peel and finely chop them
Finely chop the chervil
Boil the chickpeas that you have soaked overnight
Finely chop the scallions
Mix the chickpeas, chervil, scallions and capia peppers in a large bowl
Mix the roasted sesame seeds, lemon juice, salt, black pepper, olive oil and pomegranate molasses to prepare the sauce. Before serving, pour the sauce into
