Heat your oven to 180C fan-forced (200C conventional). Brush the pita with olive oil, cut into thin triangles and place on a wire rack. Bake for 5-10 minutes until crisp and brown. Remove from the oven and allow to cool.

Place the cinnamon stick in a small saucepan with 2 cups of water and bring to a simmer. Add the chickpeas and simmer for 5 minutes. Mix the sauce ingredients and add about ¼ cup of the chickpea water to thin it to the consistency of pouring cream. 

Heat half the remaining oil in a large frypan and brown the mince. Season with salt and add the baharat (or garam masala) and pomegranate molasses (if using). Add ¼-½ cup of the chickpea cooking water and simmer for a minute. 

Put the pita on a plate and scatter with mince, chickpeas and green olives. Pour over the sauce. 

Heat the remaining oil in a saucepan and fry the cashews until golden brown. Spoon the oil and toasted nuts over the yoghurt sauce and scatter with paprika, mint and coriander to serve. 

Adam's tip Slightly heated, chickpeas make a great addition to warm salads and roasted vegetables, or served with stews or pilaf-style rice dishes.

Also try Adam Liaw's grape and almond basbousa