Fatteh means "broken" and signifies a dish of toasted bread pieces mixed with other ingredients. In this easy recipe, the yogurt is also "broken" with tahini, garlic and oil. Enjoy it immediately, before the crispy bread gets soggy from the yogurt.
Place chickpeas in a large bowl. Add enough cold water to cover by 3 inches and let soak for 8 to 24 hours. (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. Bring to a boil and cook for 2 minutes. Remove from the heat. Let stand for 1 hour.)
Drain the chickpeas, transfer to a large saucepan and add water to cover by 2 inches. Bring to a boil over high heat, reduce to a simmer and cook until very tender, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F.
Using a fork, mash garlic with 1/4 teaspoon salt to make a paste. Combine in a medium bowl with yogurt, tahini, 1 tablespoon oil and 1/4 teaspoon salt. Set aside.
Heat the remaining 1/2 teaspoon oil and pine nuts in a small skillet over medium heat. Cook, stirring frequently, until lightly browned, 2 to 3 minutes. Transfer to a small bowl.
Place pita halves on the oven rack and bake until crisp and golden, turning once, 6 to 8 minutes total. Let cool slightly then break into pieces.
Drain the chickpeas, reserving 1/4 cup cooking water. Return the chickpeas and the 1/4 cup water to the pot; stir in the remaining 1/4 teaspoon salt. Transfer the chickpeas to a shallow serving dish. Top with the reserved yogurt sauce, pita pieces and pine nuts. Garnish with parsley, if desired. Serve immediately.
1 starch, 1/2 whole milk, 1/2 lean protein, 1 fat