Ingredients: |
Ingredients: • 3 pitas, cut into wedges • 1¾ cups (275 g) chickpeas (canned or cooked), drained and rinsed • Salt • 1 cup (225 g) plain yogurt • 3 cloves garlic, minced • ½ teaspoon cumin • 3 tablespoons lemon juice • 2 tablespoons tahini paste • ⅓ cup pine nuts, toasted • Chopped parsley or cilantro • Optional- roast/grilled/boiled chicken deboned
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Directions: |
Directions:1. Preheat the oven to 175C/350F.
2. Put the pita wedges on a baking sheet and bake for 10 minutes, until lightly browned and crispy. Remove from the oven and set aside.
3. Put the chickpeas in a small pot along with 100 ml (½ cup) water and simmer over medium-high heat for about 10 minutes, until the water has mostly absorbed and the chickpeas are heated through. Season with salt and remove from the heat.
4. Meanwhile, put the yogurt, garlic, cumin, lemon juice, tahini paste, and a pinch of salt in a large bowl and whisk until thoroughly combined. Whisk in a little water at a time if the mixture is too thick, until a desired consistency is reached.
5. Optional- roast, grill a whole chicken, then debone and cut into pieces into bite-sized pieces.
6. Now layer up your ingredients, in a deep serving platter or bowl, starting with the warm chickpeas at the bottom, followed by the chicken, and lastly the cut-up pita bread, once layered, add the yogurt sauce. Sprinkle with pine nuts and parsley or cilantro and serve! |