Lebanese Chickpea Fatteh

If using canned chickpeas, rinse them; transfer 500 g cooked chickpeas to a saucepan, add 30 ml water and warm over medium heat for 5–7 minutes until heated through.

Cut 2 pitas into small pieces, toss with 15 ml olive oil and toast on a baking sheet in the oven at 200 °C for 5–8 minutes until golden and crisp; don't overdo it.

Mash 2 garlic cloves with salt to taste, add 400 g plain yogurt, 50 g tahini, 30 ml lemon juice and 0.5 tsp cumin; whisk until smooth. If the sauce is too thick, thin it with some of the liquid from the chickpea pot.

Heat the remaining 15 ml olive oil in a small pan, add 50 g pine nuts and toast for 2–3 minutes, stirring often, until light golden.

Spread the crispy pita over the bottom of a wide serving plate or four individual bowls.

Spoon the warm chickpeas on top, then pour over the yogurt-tahini sauce so it partly soaks into the bread while the crust stays crisp.

Drizzle with the hot olive oil and pine nuts, then sprinkle with 10 g chopped parsley.

Serve the fatteh right away, before the pita gets soggy.