Chickpea fatteh with yogurt and crispy pitta

Ingredients

For 1 serving

• Whole wheat pita0.5
• Cooked chickpeas120 g
• Greek yogurt 2%120 g
• Garlic0.5 clove
• Pine nuts6 g
• Extra virgin olive oil1 teaspoon
• Cumin1 pinch
• Paprika1 pinch
• Parsley2 g
• Saltto taste

Contains: gluten, lactose, nuts,

Method

1. Turn the oven on to 200 °C (conventional); cut the pitta into roughly 2 cm squares and spread them on a baking tray.
2. Toast the pitta in the oven for 6 minutes, until golden and crisp.
3. Meanwhile, drain and rinse the chickpeas and put them in a small pan with the cumin and a splash of water; warm over a medium-low heat for 4–5 minutes, until piping hot.
4. In a small bowl, mix the Greek yoghurt with the very finely grated garlic and a pinch of salt; chop the parsley.
5. Toast the pine nuts in a dry small frying pan over a medium-low heat for 2 minutes, stirring, until golden: they burn in a moment, so stay close.
6. In a shallow bowl, layer the pitta, then the hot chickpeas with a little of their liquid and finally the yoghurt; finish with the pine nuts, oil, paprika and parsley and serve at once, while the pitta is still crisp.