Fatteh with Chickpeas and Chicken

Ingredients

Quantities are for one portion.

• 10 gpine nuts
• 150 gchicken breast
• 30 glebanese pita bread
• 1 tbsptahini
• 15 gbutter
• salt and cumin to taste
• 100 gcanned chickpeas, rinsed
• 50 gplain yogurt
• 1 tspgrated garlic

Method

1. Poach the chicken breast in seasoned water until fully cooked. Let it cool slightly, then pull the meat into thick shreds.
2. Toast the pita bread in an oven or toaster until crispy, then break it into bite-sized pieces.
3. Warm the canned chickpeas in a small pot with a splash of water and a pinch of cumin.
4. In a bowl, whisk the plain yogurt, tahini, grated garlic, and a pinch of salt until smooth.
5. In a small pan, melt the butter and toast the pine nuts until golden and fragrant.
6. Assemble the fatteh in a wide bowl: place the crispy pita bread pieces at the bottom, top with the warm chickpeas and pulled chicken.
7. Pour the garlicky yogurt sauce over the top, and finish by pouring the hot butter and toasted pine nuts directly over the yogurt.