Fatteh — Chickpea Yogurt Breakfast

Ingredients

• 2 cans chickpeas, warmed in their liquid
• 2 pitas, torn and toasted crisp
• 2 cups yogurt + 1 grated garlic clove + squeeze of lemon + pinch of salt
• 3 tbsp butter + ⅓ cup pine nuts or slivered almonds
• 1 tsp cumin + paprika
• Fresh mint

Method

1. Layer order is doctrine: crispy pita shards on the bottom of a wide bowl.
2. Warm chickpeas (with a little of their liquid) over the pita — the heat softens the top shards while the bottom stays crisp.
3. Garlic yogurt blanket over the chickpeas.
4. The finale performed at the table: brown the butter with the nuts until foaming amber and pour it sizzling over the yogurt — the hiss is the dinner bell.
5. Cumin, paprika, and mint over everything. Eaten immediately, fought over politely. Levantine breakfast's most dramatic five minutes.