Lebanese Chickpea Fatteh

Instructions

1. 1

   Cut pita bread into bite-sized squares. Toast in oven at 190°C for 8 minutes until light golden and crispy.

2. 2

   Put cooked chickpeas in a saucepan with cumin and 50 ml water over medium heat. Warm for 5 minutes until hot.

3. 3

   Crush garlic with a pinch of salt. In a bowl, whisk yogurt, crushed garlic, and tahini until creamy and smooth.

4. 4

   Melt butter in a small skillet over medium-low heat. Add pine nuts and stir for 3 minutes until pale golden and fragrant.

5. 5

   Spread the crispy bread squares evenly in a wide serving dish. Spoon the warm chickpeas and a little broth over the bread.

6. 6

   Pour the garlic yogurt sauce over the chickpeas. Immediately drizzle the warm butter with pine nuts over top and serve.