Quick chickpea fatteh

Ingredients

• ¾ cup canned chickpeas, drained
• ½ tsp ground cumin
• 2 tbsp toasted pine nuts. to serve
• 3 tbsp pomegranate seeds, to serve
• 1 tbsp finely chopped mint, to serve
• sumac, to garnish

For the chips

• 1 ½ Lebanese breads, cut or torn into chip-sized pieces
• 1 ½ tbsp extra virgin olive oil, plus extra to serve
• ½ tsp salt

For the sauce

• ½ cup plain Greek-style yoghurt
• 2 ¼ tbsp tahini
• 1 ½ tbsp lemon juice
• 1 small garlic clove, finely chopped
• ¼ tsp ground cumin
• ½ tsp salt
• Freshly ground black pepper

Instructions

1. To make the chips, preheat the oven to 180°C. Line a baking tray with baking paper, then top with the Lebanese bread pieces. Drizzle with olive oil and sprinkle with salt, then toss to coat evenly. Spread out in an even layer, then bake until golden and crisp, then remove from the oven and set aside to cool.
2. Place the chickpeas and cumin into a small saucepan, cover with water, then bring to the boil. Cook for 5-10 minutes, until the chickpeas are warmed through, then drain and set aside.
3. To make the yoghurt sauce, combine the ingredients in a medium bowl. Gradually add 3-6 tbsp water, whisking until you reach your preferred texture. Taste and adjust the seasoning to your preference.
4. To serve, layer the chickpeas and pita chips in a large serving dish, then pour over the yoghurt sauce. Sprinkle with pine nuts, pomegranate seeds, mint and a pinch of sumac and drizzle with a little extra virgin olive oil.

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