Preparation info
  • Serves


    • Difficulty


Appears in
Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy

By Saghar Setareh

Published 2023

  • About


  • 2 pita breads, or 120 g (4 ¼ oz) flat bread
  • 2–3


Cut the bread into triangles and drizzle with the olive oil, then toast for a few minutes in a hot oven until crispy and golden.

Meanwhile, rinse the chickpeas, then heat them briefly in a pan with a splash of water so that they’re lukewarm. Set aside.

In a small bowl, mix together all the yoghurt sauce ingredients until well combined.

In a small pan, toast the pine nuts