Fattah

• 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