Fatteh with chickpeas

Method

Soak the dried chickpeas overnight, then boil until tender, approximately 90 minutes, and drain well. Cut the pitta bread into bite-sized pieces, brush with 2 tablespoons of olive oil, and toast in the oven at 180°C for 10 minutes until crisp. Crush three garlic cloves into the yoghurt with salt and vinegar to create the tahini-like sauce base. Heat the remaining olive oil in a pan and briefly fry the toasted bread pieces until golden, then spread into a serving dish as the base layer. Pour the garlic yoghurt sauce over the bread, top with the warm chickpeas, then garnish with pine nuts fried in a little oil, fresh parsley, and a drizzle of pomegranate molasses. Serve immediately whilst the bread is still slightly warm and crisp beneath the cool yoghurt.