Chickpeas with yogurt

  

A traditional Lebanese recipe that can be prepared in less than ten minutes. Despite the fact that the mixture of chickpeas with a dairy may shock you, the result is impressive.

INGREDIENTS (4 people):

• 400 grams (14 oz) of cooked chickpeas
• 500 grams (17 oz) of Greek type yogurt, unsweetened
• 2 cloves of garlic
• 1 teaspoon cumin or sweet / hot paprika
• 4 pita breads (one per person)
• Half a glass of raw pine nuts
• Salt
• Extra virgin olive oil

In a saucepan with just enough water to cover the chickpeas, heat them over medium heat (5 minutes will be more than enough).

While we heat the chickpeas, pour a generous jet of oil into a frying pan and lightly toast the pine nuts over medium-low heat. When they are toasted, we remove them and reserve, adding the pita bread made into small pieces in the same oil. When they are toasted we remove them.

We remove the green germ from the garlic cloves and grate them, adding them to the yogurt that should be at room temperature or even slightly heated with the help of a microwave blow.

Once the chickpeas are hot, we place them individually. Sprinkle a little salt and either cumin or paprika on top, to taste. Pour the corresponding portion of yogurt on top and top the plate with fried pita bread and toasted pine nuts.

It is served hot and it is really yummy.