Chickpea Fatteh

Method

1. 1
   • pita bread4
   • olive oil3 tbsp
   • salt1 tsp

   Crisp the pita — Heat the oven to 200°C. Toss the torn pita with the olive oil and a pinch of the salt, spread it over a tray and bake for 8 to 9 minutes, until the pieces are dry, curled and snap like a cracker.

   ⏱9 min
2. 2
   • chickpeas480 g
   • water2 dl
   • ground cumin1 tsp
   • salt1 tsp

   Warm the chickpeas — Warm the chickpeas in the water with the cumin and the rest of the salt over low heat for 10 minutes, until they are steaming and soft enough to squash against the side of the pan. Mash a spoonful into the liquid to thicken it slightly and keep them soupy, not drained.

   ⏱10 min
3. 3
   • chickpeas480 g
   • plain yogurt400 g
   • tahini3 tbsp
   • garlic3
   • lemon juice2 tbsp

   Whisk the yogurt sauce — Whisk the yogurt, tahini, garlic and lemon juice into a loose, pourable cream, slackening it with a spoonful of the chickpea liquid if it stiffens. Keep it off the heat entirely — warmed yogurt splits and the sauce goes grainy.

4. 4
   • butter40 g
   • pine nuts40 g

   Toast the pine nuts in butter — Melt the butter in a small pan and fry the pine nuts, swirling constantly, for 2 to 3 minutes until they are the colour of pale straw and the butter smells nutty. Pull the pan off the heat the moment they colour — they carry on browning in the hot butter.

5. 5
   • pita bread4
   • chickpeas480 g
   • plain yogurt400 g

   Layer the bowl — Build the dish in a wide, shallow bowl: the crisp pita first, then the hot chickpeas with a ladle of their liquid poured over so the bread starts to soften underneath, then the yogurt spooned across in a thick layer that still lets a few crisp edges show.

6. 6
   • butter40 g
   • pine nuts40 g
   • paprika1 tsp
   • fresh parsley3 tbsp

   Pour over the brown butter — Pour the pine nuts and their browned butter over the top, dust with paprika, scatter the parsley and take it to the table at once, while the layers are still hot, cold and crisp all in the same spoonful.