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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. in the largest bowl you've got (and i really do mean large) empty the bag of chick peas. | 2. then fill up with water till the bowl is about 3/4 of the way full. | 3. let soak for at least 12h before the start of cooking. (over night is best). | 4. drain the water from the chickpeas once you are ready to start cooking. | 5. pour the chickpeas in a large stock pot. | 6. add enough water ( same amount as you would add if you were boiling pasta). | 7. boil on high, UNCOVERED. | 8. as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced. | 9. once no more foam is being made: | 10. reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas. | 11. allow to simmer for 4 hours. | 12. in the mean time you can start prepping the pita. | 13. pre heat broiler at 500°F. | 14. separate the two halves of all the pita breads. | 15. spread butter on both sides of both halves of all the pita. | 16. then stack the buttered pita on top of each other. | 17. and cut into half inch squares. | 18. place pita squares on a baking sheet in a single layer. | 19. and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes. | 20. once all the pita chips are made place them in a 9x13 dish. | 21. now to prepare the yogurt: | 22. in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt. | 23. refrigerate till needed. | 24. once the chickpeas are done simmering: | 25. using a ladle scoop a chick peas out and pour onto the pita chips. | 26. make sure you are also scooping out some of the broth. | 27. you will need about a 1 inch layer of chick peas. | 28. the left over chick peas and broth can be frozen and used later for the same or a different dish. | 29. allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth. | 30. pour the yogurt over the chickpeas. | 31. serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1			1133.4333	188.7556	61.3793	18.1109
pita bread	6			-	-	-	-
greek yogurt	3	cups		-	-	-	-
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt				-	-	-	-
water			boiling	-	-	-	-
butter				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.