Chickpea in yogurt sauce (Fattet al-hummus)

Ingredients:

- 2 cans of chickpeas , drained and rinsed
- 1 lb of yogurt
- 3 cloves of garlic, peeled, chopped and mashed with salt
- 2 tbsp of tahini
- 4 cups of pita bread, cut into croutons and fried
- 3 tbsp of pine nuts fried in oil or butter (optional, can be replaced with almonds)
- 1 tsp cumin (more, to taste)
- 1 tsp of red Aleppo pepper (more, to taste)
- Pomegranate seeds, to garnish each plate


4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

Preparation:

1. Put the chickpeas in a saucepan, add water to cover and simmer for 30 minutes or longer until super tender. You can add some spices to the water if desired like cinnamon, a bay leaf, an onion or some peppercorns. When the chickpeas are nice and tender and the water has almost evaporated, mash them a bit with a potato masher, leaving some whole.
2. Mix the yogurt with the mashed garlic and tahini, and taste; adjust seasoning.
3. Assemble the fatteh: In each bowl, sprinkle some pita croutons, add a couple ladles of chickpeas and a couple ladles of yogurt sauce; sprinkle with some cumin and Aleppo pepper (or present alongside the dish). Garnish with pomegranate and fried nuts and more croutons if desired. Serve warm right away.

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