1/2 teaspoon cayenne or harissa or a couple shakes of your favorite hot sauce
Few ings lemon zest grat fresh
2 teaspoons salt coarse sea or kosher
4 cups vegetable broth for dried but soaked chickpeas
1 1/2 cups vegetable broth for cooked chickpeas
1 cup water will likely only need if beans weren’t pre-soaked
6 tablespoons well-stirred tahini for lemon-tahini yogurt
1 juice of whole lemon for lemon-tahini yogurt
1 minced garlic clove for lemon-tahini yogurt
4 tablespoons water for lemon-tahini yogurt
1 cup plain yogurt for lemon-tahini yogurt
Big handful parsley
1/4 cup pine nuts
tomatoes
cucumbers
1/4 small red onion
Equipment
Dutch oven
Large baking sheet
Directions
If using dried chickpeas, soak them in an ample amount of water at room temperature for 24 hours. For a quicker soak, soak them for at least 3 hours. If using canned chickpeas, skip this step entirely.
Heat oven to 375°F (190°C). In a large, heavy pot such as a Dutch oven, heat olive oil over medium-high heat. Add onions and cook for 5 minutes until they begin to soften. Add garlic and sauté for 3 to 4 more minutes until wilted.
Add cumin, coriander, paprika or sumac, cayenne or hot sauce, lemon zest, and salt to the pot and cook with onions and garlic for one minute.
Add drained soaked or canned chickpeas and bring mixture to a boil. Boil for one full minute. Place a lid on the pot and transfer it carefully to the oven.
Bake the chickpeas until they’re firm-tender, checking occasionally and adjusting liquid levels if necessary.
While chickpeas bake, separate layers of pitas and cut into wedges. Arrange on a large baking sheet, brush lightly with 2 tablespoons olive oil and sprinkle with salt. Bake for 10 to 15 minutes, tossing occasionally. Let cool.
Spread pine nuts on a baking sheet and toast them in the oven for 5 minutes, tossing once or twice. Let cool.
To make tomato-cucumber relish salad, chop tomatoes, cucumbers, and red onion into very small pieces. Mix in a bowl and dress with olive oil, lemon juice, salt, and pepper to taste.
For lemon-tahini yogurt, whisk tahini in the bottom of a bowl. Add lemon juice, minced garlic, and water, whisking until smooth. Gradually whisk in yogurt, then season with salt.
Serve with pita chips, baked chickpeas, lemon-tahini yogurt, tomato-cucumber relish salad, parsley, pine nuts, and additional paprika or sumac for sprinkling.