INGREDIENTS: ( serves 4 )
200 g dried chickpeas
2 cloves garlic
1/2 bunch mint
250 g yoghurt
Salt and freshly ground pepper
40 g pine nuts
2 tbs olive oil
400 g minced lamb
Ground cinnamon
Ground cumin
Cayenne pepper
2 thin, Arabic flatbreads ( pitta )
METHOD:
- Soak the chickpeas overnight.Cook in salted water for about 40 minutes, or until done.
- Peel and finely chop the garlic. pick the mint leaves from their stalks ( reserve a few leaves to garnish ) and chop finely. Mix with the yoghurt and garlic and season to taste with salt and pepper.
- Toast the pine nuts in a dry frying pan until golden brown. Take out of the pan and put the oil into the pan. Fry the mince in the oil,breaking it up to brown right through.
- Season with salt, cinnamon, cumin and cayenne pepper. Bake the flatbreads in the oven, break into pieces and divide between the dished. Add a little of the mint yoghurt, then layers of drained chickpeas and minced lamb.
- Scatter with pine nuts and serve garnished with mint.
