Easy Lebanese Fatteh

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1. 1Step 1: Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen paper and set aside.
2. 2Step 2: Toast the pine nuts in a heavy non stick pan until golden, set aside.
3. 3Step 3: In a pot, heat the chickpeas for around 5 minutes with their water, topping up with boiling water if necessary so they are covered by at least an inch.
4. 4Step 4: In a wide mixing bowl, crush the garlic cloves with the salt.
5. 5Step 5: Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon.
6. 6Step 6: Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce.
7. 7Step 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.
8. 8Step 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.
9. 9Step 9: Ladel on the yoghurt chickpea sauce.
10. 10Step 10: Scatter with pine nuts and drizzle on the brown butter.
11. 11Step 11: Serve immediately.