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1
Drain the chickpeas and simmer in fresh water to cover until they are really very soft, usually well over an hour, adding salt only when they are nearly done.
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2
Beat the yogurt with the garlic and pepper.
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3
Open out the pita breads and leave them for a few minutes in a very hot oven, or turn them under the broiler until they are crisp and very lightly browned.
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4
Then break them up with your hands into the bottom of a serving dish.
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5
Pour the chickpeas and some of their cooking water over the bread, soaking it thoroughly, keeping out a few chickpeas to decorate the dish.
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6
Pour the yogurt mixture over the chickpeas.
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7
To garnish, crush the mint leaves over the top.
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8
Fry the pine nuts in the butter or oil until they are a light brown.
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9
Sprinkle these and the extra chickpeas over the yogurt.
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10
Some people like to sprinkle on hot ground chili pepper or chili flakes.
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11
Serve at once, while the chickpeas are hot and the rest is lukewarm.
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12
A Damascus version called tasseia has the chickpeas crushed with a pestle and mortar and mixed with 23 tablespoons tahina, the juice of 1/2 lemon, and 1 crushed garlic clove.
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13
You can put this in a blender with a little of the cooking liquor.
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14
Squeeze a little lemon juice in the chickpea water before sprinkling over the bread, spread the mashed chickpea cream over the top, and cover with yogurt, then garnish as before.
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15
Instead of toasting the bread, some people like to cut it into triangles and deep-fry them in hot oil, then drain the pieces on paper towels and carry on as above.
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16
An old version of this dish is made with lambs trotters, which give a deliciously rich flavor and texture to the stock.
