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1
in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
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2
then fill up with water till the bowl is about 3/4 of the way full.
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let soak for at least 12h before the start of cooking. (over night is best).
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4
drain the water from the chickpeas once you are ready to start cooking.
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5
pour the chickpeas in a large stock pot.
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add enough water ( same amount as you would add if you were boiling pasta).
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7
boil on high, UNCOVERED.
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8
as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced.
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9
once no more foam is being made:
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10
reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
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allow to simmer for 4 hours.
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12
in the mean time you can start prepping the pita.
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13
pre heat broiler at 500u00b0F.
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14
separate the two halves of all the pita breads.
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15
spread butter on both sides of both halves of all the pita.
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16
then stack the buttered pita on top of each other.
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and cut into half inch squares.
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place pita squares on a baking sheet in a single layer.
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and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes.
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20
once all the pita chips are made place them in a 9x13 dish.
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21
now to prepare the yogurt:
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22
in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
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23
refrigerate till needed.
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24
once the chickpeas are done simmering:
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25
using a ladle scoop a chick peas out and pour onto the pita chips.
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26
make sure you are also scooping out some of the broth.
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27
you will need about a 1 inch layer of chick peas.
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28
the left over chick peas and broth can be frozen and used later for the same or a different dish.
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29
allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
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30
pour the yogurt over the chickpeas.
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31
serve!
