A layer of chickpeas, spread over bread soaked in their cooking broth, smothered in yogurt with an elusive taste of tahini, and topped with pine nuts may sound heavy but it is surprisingly light and delicate in the eating, and the mix of textures, temperatures, and flavors is a joy. The bread must be the very thin flat bread known as khobz halabi, which is sold by Lebanese bakeries. You need either 1 large one measuring about 12 inches in diameter, or 2 smaller ones; or use 1 pita bread instead.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Drain the chickpeas and put them in a pan with water to cover and simmer, covered, for 1 1/4 to 1 1/2 hours, until they are very soft. Add water, as needed, so that the level remains about 1/3 inch above the chickpeas throughout the cooking. Add salt when the chickpeas have begun to soften and the crushed garlic toward the end.
Step 2
Toast the bread in an oven preheated to 400°F until it becomes crisp. Then place it at the bottom of an ovenproof dish and break it up into smallish pieces by pressing down on it with the palm of your hand. Pour the hot chickpeas and much of their cooking liquid over the pieces of bread so that they are well soaked. If you are not ready to serve, you can reheat this in the oven when you are.
Step 3
Before serving, beat the tahini into the yogurt, and pour it over the chickpeas. Quickly fry the pine nuts in the oil, stirring, until lightly browned, and sprinkle over the dish.
Variations
Step 4
Fry the pine nuts in 3 tablespoons butter until lightly colored, and then add 2 tablespoons crushed dried mint and 1/2 tablespoon red or white wine vinegar.
Step 5
In a version called tasseia, the chickpeas are crushed and mixed with 2 to 3 tablespoons tahini, the juice of 1/2 lemon, and 1 crushed garlic clove. You can put these in a blender with a little of the cooking water. Squeeze a little lemon juice into the chickpea water before sprinkling it over the bread, spread the mashed chickpea purée over the top, and cover with yogurt, then garnish as above.
Step 6
Instead of toasting the bread, some people cut it into triangles and deep-fry them in hot oil. Drain the pieces on absorbent paper towels.
