Lebanese Fatteh (فتّة) — Chickpeas, toasted pita, yogurt, and pine nuts

• 480 gcooked chickpeas, drained (about 2 cups cooked; if using canned, rinse well)
• 240 mlwater (for warming chickpeas)
• 4 gfine salt (about 3/4 tsp)
• 1 tspground cumin (optional but traditional in many homes)
• 2pita bread (medium (about 60 g each), split and torn into bite-size shards)
• 30 mlextra-virgin olive oil (2 tbsp, for toasting the pita)
• 500 gplain whole-milk yogurt (Lebanese-style if possible)
• 30 gtahini (2 tbsp)
• 6 ggarlic, finely grated (about 2 medium cloves)
• 15 mllemon juice (1 tbsp, freshly squeezed)
• 30 gpine nuts (about 1/4 cup)
• 20 gunsalted butter (for toasting pine nuts)
• 1 tspground sumac (for finishing)
• 10 gflat-leaf parsley, finely chopped (about 2 tbsp)

Instructions

1. 1

   Warm the chickpeas so the finished fatteh is comforting and not cold in the center. In a small saucepan, combine the drained chickpeas with the water, salt, and cumin, then bring to a gentle simmer for 5–7 minutes. Keep them hot on very low heat while you prepare the other layers, adding 15–30 ml more water only if the pan looks dry.

2. 2

   Toast the pita until deeply golden so it stays crisp under the yogurt. Heat a wide skillet over medium heat, add the olive oil, then add the torn pita pieces and stir constantly for 4–6 minutes until evenly browned and crunchy. Transfer to a plate lined with paper towel and let it cool for 2 minutes to set its crispness.

3. 3

   Make the yogurt-tahini sauce and balance it to be bright and garlicky. In a bowl, whisk the yogurt, tahini, grated garlic, lemon juice, and salt until smooth and pourable; if it seems too thick, whisk in 15–30 ml water to loosen it. Taste and adjust with an extra 5 ml lemon juice if you want more tang, keeping the sauce assertive because it will mellow over the warm chickpeas.

4. 4

   Toast the pine nuts in butter for the classic nutty finish. Melt the butter in a small pan over medium-low heat, add the pine nuts, and stir continuously for 2–3 minutes until they turn light golden and smell sweet and toasted. Immediately remove from the heat and pour the butter and nuts into a small bowl so they don’t over-brown in the hot pan.

5. 5

   Assemble quickly so the pita stays crisp and the chickpeas stay warm. Divide the toasted pita among 4 bowls, spoon the hot chickpeas (with a little of their warm liquid) over the bread, then generously spoon the yogurt sauce on top. Finish each bowl with pine nuts and browned butter, a drizzle of olive oil, sumac, and chopped parsley, then serve right away while the contrast of crunchy and creamy is at its best.