Roast for an hour at 180C, tossing occasionally
6 garlic cloves, peeled, 2 red bell peppers, stemmed, seeded, and roughly chopped, 1 red chili, stemmed and roughly chopped, 1 red onion, roughly chopped, 1 tomato, roughly chopped.
Add the following ingredients and blend to a rough paste
70 grams toasted walnuts, 3 tablespoons pomegranate molasses, 1 tablespoon Aleppo pepper flakes, 4 tablespoons extra-virgin olive oil, salt and pepper to taste.
Put in a dish and sprinkle over a teaspoon of nigella seeds.
Serve with Turkish flatbread.