Аrab dish with pita bread, chickpeas and yogurt sauce
400 g boiled chickpeas
2 garlic cloves
2 tablespoons olive oil
1 teaspoon cumin
100 ml water
2-3 pita breads (Arab flatbread)
2 tablespoons pine nuts
olive oil (for a final drizzling)
For the sauce:
500 g yogurt (with a high fat content – 10%)
2 teaspoons sesame tahini
1-2 garlic cloves
the juice of 1 lemon
Tear the pita breads into small pieces and bake them in a pre-heated oven at 240°C until they brown or for 5-7 minutes.
Cut the garlic into small pieces and put it into a saucepan with the olive oil. Cook until it softens and add the cumin, boiled chickpeas, water and a little salt. Cook for another few minutes until the liquid evaporates and remove from the heat.
Cook the pine nuts in a dry pan until they brown a little.
For the sauce mix finely cut (or pressed) garlic with the yogurt, tahini, lemon juice and salt. Stir until they combine.
Put the pieces of baked Arab pita breads and a bit of the sauce in a bowl.
Spread some of the boiled chickpeas onto it. Pour some of the sauce again and sprinkle with pine nuts, sumac, finely cut parsley and a drizzle of olive oil.