Monday, March 16, 2015
1½ cups dried chickpeas, soaked overnight with 1 tsp. baking powder, then drained, or two (16-oz.) cans chickpeas, drained
2 (8") pita breads, torn into 1" pieces
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
¾ cup pine nuts
1 cup plain, full-fat yogurt
3 tbsp. minced mint
¼ tsp. paprika
2 cloves garlic, minced
3 tbsp. unsalted butter, browned
1. If using dried chickpeas, boil them in water in an 8-qt. saucepan until very tender, about 30 minutes. Drain; transfer to a shallow dish.
2. Heat oven to 400°. Toss pita with ⅓ cup oil, salt, and pepper on a baking sheet; spread into an even layer. Bake until golden and crisp, 8–10 minutes; let cool slightly and toss with chickpeas. Heat remaining oil in an 8" skillet over medium-high. Cook pine nuts until golden, 4–5 minutes; set aside. Stir yogurt, mint, paprika, garlic, salt, and pepper in a bowl; drizzle over pita mixture. Top with pine nuts; drizzle with brown butter.
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