Chickpea Fatteh with Yogurt and Toasted Pita

Instructions

1. 1

   Heat the oven to 400°F. Tear the pitas into pieces, toss with the oil, and bake 8-10 minutes until crisp.

2. 2

   Simmer the chickpeas with their liquid, the cumin, and a pinch of salt for 8 minutes.

3. 3

   Whisk the yogurt with the tahini, grated garlic, lemon juice, and salt.

4. 4

   Brown the pine nuts in the butter in a small pan, 2 minutes.

5. 5

   Layer the pita chips in a dish, spoon on the warm chickpeas with a little liquid, then the yogurt sauce. Top with the buttery pine nuts and parsley and eat right away.