Chickpea Fatteh with Garlic Yogurt and Toasted Pita

What you need

• 2 pita breads, about 75 g each
• 4 tbsp olive oil, divided
• 500 g (2 cups) plain whole-milk yogurt
• 2 tbsp tahini
• 2 cloves garlic, crushed to a paste
• 2 tbsp lemon juice
• 1/2 tsp salt, plus a pinch for the chickpeas
• 400 g (14 oz) cooked chickpeas, canned is fine, drained
• 1/4 tsp ground cumin
• 30 g (1 oz) pine nuts
• 1/2 tsp paprika
• 1 handful fresh parsley, roughly chopped

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Tear or cut the pita into 3 cm (1 in) pieces, spread them on a baking sheet and toss with 2 tbsp of the olive oil.

3. 3

   Bake until crisp and golden, 8-10 min. Let them cool.

4. 4

   Stir together the yogurt, tahini, garlic, lemon juice and 1/2 tsp salt. Add 2-4 tbsp water until the sauce is smooth and pourable but still thick.

5. 5

   Put the chickpeas in a small pan with 100 ml water, the cumin and a pinch of salt. Warm over medium heat for 5 min.

6. 6

   Heat 1 tbsp olive oil in a small pan over medium heat. Add the pine nuts and stir until golden, 2-3 min. Take them off the heat at once.

7. 7

   Spread the pita pieces on a deep platter. Spoon 3 tbsp of the warm chickpea liquid over them to soften the surface slightly.

8. 8

   Scatter the warm chickpeas over the pita, then pour the garlic yogurt on top.

9. 9

   Spoon the pine nuts and their oil over the yogurt, drizzle with the remaining 1 tbsp olive oil, and sprinkle with paprika and parsley.

10. 10

    Serve right away, while the pita still has some crunch.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.