Step 1

Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen towel and set aside

Step 2

Toast the pine nuts in a heavy non stick pan until golden, set aside

Step 3

In a pot, heat the chickpeas with their water, topping up with boiling water if necessary so they are covered by at least an inch for around 5 minutes

Step 4

In a wide mixing bowl, crush the garlic cloves with the salt

Step 5

Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon

Step 6

Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce

Step 7

Heat the butter in a small pot on low heat until it starts to foam and turn golden brown. Turn off the heat and set aside

Step 8

You are now ready to assemble your fatteh. Prepare a large serving plate or individual plates and add the bread croutons as a base

Step 9

Ladel on some of the yoghurt tahini chickpea sauce on top

Step 10

Scatter with pine nuts and drizzle on the brown butter

Step 11

Serve immediately