Fried bread, chickpeas in a garlic tahini yoghurt sauce
Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen paper and set aside
In a pot, heat the chickpeas for around 5 minutes with their water, topping up with boiling water if necessary so they are covered by at least an inch
In a wide mixing bowl, crush the garlic cloves with the salt
Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon
Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce
You are now ready to assemble your fatteh. Prepare a large serving plate or individual plates and add the bread croutons as a base
Ladel on the yoghurt chickpea sauce
Scatter with pine nuts and drizzle on the brown butter