Ingredients

· 400 g chickpeas

· 400 g butter beans

· 6 garlic cloves

· 400 g baby tomatoes

· 125 g cherry truss tomatoes

· 2 teaspoons smoked paprika

· 2 tablespoons tomato paste

· ¼ cup olive oil

· 2 tablespoons pomegranate molasses

· 100 g Greek feta

· Sliced baguette & Tabasco

Method

Preheat the oven to 220°C. Toss the chickpeas, beans, garlic, tomatoes, paprika, tomato paste, oil and two tablespoons molasses in a baking dish. Bake for about 30 minutes or until the tomatoes start to collapse. Stir, while breaking up tomatoes slightly. Cook for a further 10 minutes or until tomatoes release their juices. Drizzle the beans with remaining molasses and oil. Squeeze garlic from skins and serve topped with feta.