- 420 gram canned no-added-salt chickpeas (garbanzo beans), rinsed, drained cup (80ml) water
- 1 wholemeal lebanese bread (80g)
- 3 teaspoon olive oil
- 1 1/2 cup (420g) low-fat plain yoghurt
- 1 clove garlic, crushed
- 1/4 cup (40g) pine nuts, toasted
- 1/4 teaspoon sumac
- 1Combine chickpeas and the water in a small saucepan over medium heat. Bring to the boil, reduce heat to low; simmer, covered, for 5 minutes. Using a potato masher, roughly mash chickpeas; keep warm.
- 2Preheat grill (broiler) to medium. Brush bread with oil; place on an oven tray. Grill both sides until bread is dry and crisp (be careful not to burn the bread). Break bread into pieces.
- 3Combine yoghurt and garlic in a small bowl.
- 4To serve, divide bread pieces between two shallow plates; spoon over warm chickpea mash. Top with yoghurt mixture; scatter with pine nuts and sprinkle with sumac. Serve immediately.
If you find the chickpea mixture too thick add an extra teaspoon or two of hot water. You can easily double the recipe for a brunch with friends. If you prefer, crisp the bread in a 200°C oven for about 5 minutes.
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