Step 1

Preheat oven to 400F/200C. Slice zucchinis vertically down the middle.

Step 2

Paint zucchinis, cut side up, with oil and sprinkle with sea salt and pepper. Line a baking tray with tin foil and bake for 15 mins, or until soft and lightly golden.

Step 3

To make the cashew cream sauce: blend raw cashews (strained), garlic, lemon juice, water and sea salt into a smooth and creamy consistency. Place to the side.

Step 4

In a mixing bowl combine chickpeas, paprika, cumin and cayenne. Drizzle with olive oil and toss to coat. Sprinkle chickpeas over zucchinis.

Step 5

Drizzle cashew cream sauce over zucchinis and top with pomegranate seeds and freshly chopped parsley. Sprinkle with salt flakes and more cracked pepper.