Layered Chickpea, Yogurt, and Toasted Bread Dish

Preheat your oven to 190°C. Tear the pita bread into bite-sized pieces. Toss with 2 tablespoons of olive oil, a pinch of salt, and spread on a baking sheet. Bake for 10-12 minutes, or until golden brown and crispy. Set aside.

Drain and rinse the canned chickpeas. Transfer them to a small pot with a splash of water, the ground cumin, and a pinch of salt. Heat gently over medium-low heat for 5-7 minutes until warmed through.

While the chickpeas are warming, prepare the yogurt sauce. Mince the garlic cloves finely. In a bowl, combine the full-fat plain yogurt, minced garlic, tahini, lemon juice, and salt to taste. Whisk until smooth and well combined.

To assemble, spread the toasted pita bread pieces evenly at the bottom of a serving dish. Spoon the warm chickpeas over the pita layer.

Carefully spoon the garlicky yogurt sauce over the chickpeas, ensuring an even layer that covers most of the chickpeas and pita.

In a small pan, melt the unsalted butter (or heat the remaining 2 tablespoons of olive oil) over medium heat. Add the pine nuts and cook, stirring constantly, until they turn golden brown. This happens quickly, so watch them closely to prevent burning.

Drizzle the hot butter (or olive oil) and toasted pine nuts over the yogurt layer. Garnish generously with freshly chopped parsley and a sprinkle of black pepper before serving immediately.