Chickpea and yoghurt pita bake (Fatteh)

1. Cut the pitas into small squares, drizzle with the oil and bake in a 200 °C oven for 8-10 minutes until crisp.

2. Warm the (cooked or tinned) chickpeas with a little water, the cumin and salt for 5 minutes.

3. Whisk the yoghurt smooth with the tahini, crushed garlic, lemon juice and salt.

4. Layer in a dish: crisp pita at the bottom, then the warm chickpeas with a few spoonfuls of their liquid, then the yoghurt sauce on top.

5. Foam the butter in a small frying pan and toast the pine nuts in it until golden.

6. Pour the hot pine-nut butter over the yoghurt, sprinkle with paprika and serve at once while the pita is still crisp.

Tip: Fatteh (Arabic for crumbled) was born as a Levantine breakfast and festive dish to use up leftover bread. The point is to get warm and cold, crisp and creamy in the same spoonful, so assemble it just before serving.