Chickpea fatteh with garlic yogurt, pine nuts and crispy pita

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Whole wheat pita1
• Greek yogurt 2%120 g
• Tahini10 g
• Garlic1 clove
• Pine nuts8 g
• Cumin1 pinch
• Paprika1 pinch
• Parsley5 g
• Extra virgin olive oil5 g
• Lemon juice10 ml
• Saltto taste

Contains: gluten, lactose, nuts, sesame,

Method

1. Heat a conventional oven to 200 °C. Cut the pita into roughly 2 cm squares, spread them on a tray and toast for 8 minutes, until golden and crisp.
2. Meanwhile put the chickpeas with their liquid (or a little water) and the cumin in a small pan and heat over medium heat for 5 minutes, until simmering.
3. In a bowl mix the yoghurt with the tahini, grated garlic, lemon juice and a pinch of salt until smooth.
4. Heat the oil in a small pan over medium heat and toast the pine nuts for 1–2 minutes, until golden; chop the parsley.
5. Layer it up: the pita in a shallow bowl, then the hot drained chickpeas, then the yoghurt. Finish with the pine nuts and their oil, the paprika and parsley and serve at once, before the pita softens.