Name: Tiss'ye
Yield: Serves 2 or 3 as a main course, or 6 as a side dish
Ingredients: 3 1/2 cups boiled chickpeas (canned is fine; rinsed and drained); 2 cloves garlic; 1 teaspoon salt, plus more to taste; 2 teaspoons freshly squeezed lemon juice; 3 cups plain yogurt; 1 tablespoon tahini; 2 small pita breads; 1/2 cup vegetable oil for frying (optional); 1 teaspoon cumin; 2 tablespoons butter; 1/2 cup pine nuts; pinch of paprika

Spiced Chickpeas with Yogurt and Crunchy Pita
I love tiss'ye for many of the same reasons I'm fond of eggplant fatteh: It packs a variety of textures and bold flavors into one simple, comfort-food dish—which also happens to look elegant when served at dinner parties. My mother's friend Bushra often makes tiss'ye without frying or toasting the bread, preferring to let the soft pieces of pita absorb the sauces more fully. I like that version, too, but am partial to the crunch that comes from frying or toasting the pita. Ive had this preparation more often at Beirut homes and restaurants, but experiment with both versions and see which you like more.

Recipe notes

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