INGREDIENTS
1 cup dried Chick Peas, soaked overnight, (or 2 cans of Alwadi Al Akhdar, ready Chickpeas, drained and rinsed)
500g Yogurt
3 tablespoons Tahini
1/4 cup Pine Nuts
2 tbsp. unsalted Butter
2 Garlic cloves, mashed
1 tsp. Salt
Toasted flat Bread, crumbled into chip size pieces
METHOD
Soak chickpeas in a large bowl and cover with 4 cups of cold water, stand overnight.
Drain chickpeas, rinse & place in a large saucepan with 6 cups of water. Bring to the boil (watch it, a lot of scum forms and this will overflow) turn down the heat, skim off any scum, cover, and simmer gently until well cooked. Strain chickpeas reserving some of the liquid.(The canned one is a good option)
Toast the bread either in the oven until golden, cool & break into small pieces. Alternatively, you can brush a layer of bread with olive oil and toast in the oven until golden, then break into pieces.
In a bowl, add mashed garlic, tahini and 1/2 tsp. of salt to the yogurt and mix well.
Do this just before serving. Place butter in a frying pan, toast the pine nuts until golden in color.
In a flat plate, spread a layer of toasted bread, another layer of chickpeas, then the yogurt, and lastly, drizzle the warm buttered pine nuts on top.
“Enjoy in good health”.
This quantity is enough to share among 4 people.
