Prep 24 hrs
Cook 5 hrs
This is a wonderful dish that my mother makes. And I can't get enough of it. It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce... even my two year old loves this dish. Chickpeas are a bit of a pain to cook from scratch... so i always make a really large batch and freeze it in it's broth... so i can put this together really easily on nights where i haven't got much time. Hope you love it as much as I do.
- 1 kg chickpeas
- 6 pita bread (about 6-8 inches wide, the Lebanese pita would be better than the greek... but if all you have in yo)
- 709.77 ml 100% plain Greek yogurt
- 29.58 ml ground cumin (optional)
- 2 garlic cloves, minced (optional)
- salt, as needed
- water (for soaking and boiling chickpeas)
- butter, as needed
- in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
- then fill up with water till the bowl is about 3/4 of the way full.
- let soak for at least 12h before the start of cooking. (over night is best).
- drain the water from the chickpeas once you are ready to start cooking.
- pour the chickpeas in a large stock pot.
- add enough water ( same amount as you would add if you were boiling pasta).
- boil on high, UNCOVERED.
- as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced.
- once no more foam is being made:.
- 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.
- allow to simmer for 4 hours.
- in the mean time you can start prepping the pita.
- pre heat broiler at 500°F.
- separate the two halves of all the pita breads.
- spread butter on both sides of both halves of all the pita.
- then stack the buttered pita on top of each other.
- and cut into half inch squares.
- place pita squares on a baking sheet in a single layer.
- 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.
- once all the pita chips are made place them in a 9x13 dish.
- now to prepare the yogurt:.
- in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
- refrigerate till needed.
- once the chickpeas are done simmering:.
- using a ladle scoop a chick peas out and pour onto the pita chips.
- make sure you are also scooping out some of the broth.
- you will need about a 1 inch layer of chick peas.
- the left over chick peas and broth can be frozen and used later for the same or a different dish.
- allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
- pour the yogurt over the chickpeas.
I had this for lunch today and loved. It is so tasty and easy to make! Wonderful and flavorful, i really can't wait to make it for others besides myself. I used some chickpeas I had in the freezer and since I didn't have any chickpea broth I added a little vegetable broth. Thanks Maya's Mama for such a great recipe!
I reduced the recipe since only DH would be eating it. He said that it reminded him of when he was in school & he used to buy the same dish from a street vendor. I used canned chickpeas instead of dried to cut down on the cook time. Made for Ramadan Tag