Fatteh

Instructions

1. Preheat your oven to 400°F (200°C). Cut the pita bread into small squares and spread them on a baking sheet.
2. Toast the pita squares in the oven for about 10 minutes or until they are golden and crispy. Set aside to cool.
3. In a saucepan, combine the chickpeas with 1/2 teaspoon of salt and enough water to cover them. Bring to a simmer over medium heat and cook for 5 minutes. Drain and set aside.
4. In a mixing bowl, whisk together the yogurt, tahini, minced garlic, lemon juice, and the remaining 1/2 teaspoon of salt until smooth and well combined.
5. In a small skillet, heat the olive oil over medium heat. Add the pine nuts and toast them, stirring frequently, until they are golden brown. Remove from heat and drain on paper towels.
6. To assemble the fatteh, spread the toasted pita squares on the bottom of a large serving dish.
7. Layer the warm chickpeas over the pita bread.
8. Pour the yogurt-tahini mixture evenly over the chickpeas, ensuring everything is well covered.
9. Sprinkle the toasted pine nuts and chopped parsley on top for garnish.
10. Serve immediately while the pita is still crunchy and the chickpeas are warm.