Step 1

Prepare the chickpeas. I had some frozen ones and left them to thaw out while getting the rest of the ingredients ready. *

Step 2

Mix the yogurt, mint, salt and smashed garlic.To make the dip more runny, add 1/4 to 1/2 cup fresh water.

Step 3

Pan fry the pine nuts in the olive oil for 2 minutes.

Step 4

Add the soy mince and spices and cook for another 2-3 minutes, or until cooked through.

Step 5

Cut the flatbread into pieces and lay them on a baking tray.

Step 6

Toast the bread in the oven, 2 minutes on each side. Keep an eye on it, so it doesn't burn.

Step 7

Assemble the fatteh - add the toasted bread over the chickpeas, then cover with the yogurt dip, add the soy mins. Top with parsley.