Chicken Shawarma

For the marinade:
1 tsp ground ginger
1 tsp mixed spice
½ tsp turmeric
2 tsp ground cumin
4 tbsp olive oil
juice of 1 lemon
4 cloves garlic, crushed
8 chicken thigh fillets, skin removed

For the onions:
½ small red onion, peeled and very finely sliced
seeds from ½ pomegranate
½ tsp sumac

For the purée:
1 small onion, finely chopped
1 tbsp olive oil
3 cloves garlic, chopped
2 tsp ground cumin
½ tsp ground mixed spice
½ tin chickpeas, drained and rinsed
70ml extra-virgin olive oil
1 tbsp tahini paste
juice of ½ lemon

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