Lebanese Chickpea Fatteh

Instructions

1. 1

   Cut pita bread into 2 cm squares. Preheat your oven to 190°C and line a large baking sheet with parchment paper. Peel and finely crush the garlic cloves with a pinch of salt using a garlic press or the flat side of a chef knife until it forms a smooth paste.

2. 2

   Spread the pita squares evenly in a single layer on the prepared baking sheet. Bake at 190°C for 7 to 8 minutes until light golden and completely crispy. Remove from the oven and let cool slightly while preparing the rest of the ingredients.

3. 3

   Place the cooked chickpeas in a small saucepan over medium heat with the ground cumin and 50 ml of water. Heat for 5 minutes, stirring occasionally with a wooden spoon until warm and simmering. Lower the heat if the liquid evaporates too fast.

4. 4

   In a medium mixing bowl, combine the plain yogurt, crushed garlic paste, and tahini. Whisk vigorously with a wire whisk for 1 minute until completely smooth, uniform, and creamy. If the sauce feels too thick, whisk in 1 tablespoon of warm water.

5. 5

   Melt the unsalted butter in a small skillet over medium-low heat. Add the raw pine nuts and cook for 2 to 3 minutes, stirring continuously until pale golden brown and fragrant. Remove the skillet from heat immediately so the nuts do not burn.

6. 6

   Layer the toasted pita bread in a wide serving dish. Spoon the warm chickpeas and a little cooking broth over the bread. Pour the garlic tahini yogurt sauce evenly over top, then immediately drizzle with the hot butter and pine nuts. Serve hot.