Chickpeas with Toasted Bread and Yogurt

1. 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. 2

   Add water, as needed, so that the level remains about 1/3 inch above the chickpeas throughout the cooking.

3. 3

   Add salt when the chickpeas have begun to soften and the crushed garlic toward the end.

4. 4

   Toast the bread in an oven preheated to 400F until it becomes crisp.

5. 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. 6

   Pour the hot chickpeas and much of their cooking liquid over the pieces of bread so that they are well soaked.

7. 7

   If you are not ready to serve, you can reheat this in the oven when you are.

8. 8

   Before serving, beat the tahini into the yogurt, and pour it over the chickpeas.

9. 9

   Quickly fry the pine nuts in the oil, stirring, until lightly browned, and sprinkle over the dish.

10. 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. 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. 12

    You can put these in a blender with a little of the cooking water.

13. 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. 14

    Instead of toasting the bread, some people cut it into triangles and deep-fry them in hot oil.

15. 15

    Drain the pieces on absorbent paper towels.

* Per serving · 4 servings · Values may vary.