Chickpeas with Toasted Bread and Yogurt

Name: Chickpeas with Toasted Bread and Yogurt
Yield: serves 6 to 8
Ingredients: 1 1/4 cups chickpeas, soaked for 2 hours or overnight; Salt; 2 garlic cloves, crushed; 1 large or 2 small very thin Lebanese flat breads (see above); 2 1/2 tablespoons tahini; 4 cups plain whole-milk yogurt, at room temperature; 1/2 to 2/3 cup pine nuts; 1 1/2 tablespoons extra virgin olive oil

December 9, 2011

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.

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