Chicken and Eggplant Fatteh

Preparing the Ingredients

1. If using dry chickpeas, soak them overnight, drain and rinse.
2. In a pot, cover the chickpeas with water, bring to a boil, then simmer until tender. Drain and set aside.
3. If using canned chickpeas, drain and rinse, set aside.
4. Prepare the other ingredients while the chickpeas are cooking.
5. To prepare pita chips, preheat your oven to 170℃ (340 ℉).
6. Cut the pita bread into bite-size cubes, drizzle with 1 tablespoon of olive oil, and toast until golden and crisp.
7. Increase the oven temperature to 190 ℃ (375 ℉).
8. Cut the eggplants into small cubes and toss them with 2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cumin. Keep the rest of the salt, pepper, and cumin to season the chicken and yogurt.
9. Roast the eggplants in the oven until golden and tender.
10. Mix the Greek yogurt with finely chopped garlic. Gently reheat it over low heat, without letting it boil. Add salt to taste.

Assembling Fatteh

1. In a serving dish, layer the cooked chickpeas followed by shredded chicken and roasted eggplants.
2. Sprinkle a generous amount of pita chips and drizzle with a couple of spoonfuls of garlic yogurt.
3. Garnish with toasted pine nuts and chopped parsley, and serve immediately.