Soak the chickpeas overnight and boil in a pressure cooker with some salt until very soft.
Leave them to cool to room temperature and store in the refrigerator for a couple hours to chill.
Add 2 tsp Olive Oil to a pan, once warm add 3-4 cloves of Garlic. Sautee until light brown. Add the shelled Green Peas and some salt. Sautee on open flame until cooked. Keep aside for few minutes to cool.
To a blender add the Chickpeas, Green Peas, Coriander, Tahina, Lime Juice, 3/4th Cup Aquafaba and 2-3 Garlic cloves. Add little salt as we already put some while cooking the Green Peas.
Blend to a smooth paste. Add more aquafaba if needed.
Transfer to a bowl.
Top with Green Peas, Pomegranate and fresh Mint. Or any other toppings of your choice.
Refrigerate for an hour and enjoy!!