-
1
Drain the chickpeas and put them in a pan with water to cover and simmer, covered, for 1 1/4 to 1 1/2 hours, until they are very soft.
-
2
Add water, as needed, so that the level remains about 1/3 inch above the chickpeas throughout the cooking.
-
3
Add salt when the chickpeas have begun to soften and the crushed garlic toward the end.
-
4
Toast the bread in an oven preheated to 400F until it becomes crisp.
-
5
Then place it at the bottom of an ovenproof dish and break it up into smallish pieces by pressing down on it with the palm of your hand.
-
6
Pour the hot chickpeas and much of their cooking liquid over the pieces of bread so that they are well soaked.
-
7
If you are not ready to serve, you can reheat this in the oven when you are.
-
8
Before serving, beat the tahini into the yogurt, and pour it over the chickpeas.
-
9
Quickly fry the pine nuts in the oil, stirring, until lightly browned, and sprinkle over the dish.
-
10
Fry the pine nuts in 3 tablespoons butter until lightly colored, and then add 2 tablespoons crushed dried mint and 1/2 tablespoon red or white wine vinegar.
-
11
In a version called tasseia, the chickpeas are crushed and mixed with 2 to 3 tablespoons tahini, the juice of 1/2 lemon, and 1 crushed garlic clove.
-
12
You can put these in a blender with a little of the cooking water.
-
13
Squeeze a little lemon juice into the chickpea water before sprinkling it over the bread, spread the mashed chickpea puree over the top, and cover with yogurt, then garnish as above.
-
14
Instead of toasting the bread, some people cut it into triangles and deep-fry them in hot oil.
-
15
Drain the pieces on absorbent paper towels.
