Moroccan Soup Bar- Chickpea Bake (which isnt infact baked at all)

This is a recipe after my own heart. Chickpeas are the star of the show with a beautiful tahini yoghurt sauce and toasted pita bread for crunch. It is a hard to describe dish and my words can't do it justice. I first tried this dish in 2008 at 'The Moroccan Soup Bar' in Melbourne and have searched for the recipe ever since. I am happy to share this recipe and I hope you enjoy it as much as I do!

2 cups chickpeas (canned)
5 cups natural greek style yoghurt
2 tablespoons tahini (sesame paste)
1 tsp salt
1 toasted pita bread cut into pieces.
3 tbs pine nuts
3 tbs slivered almonds
1/2 tsp paprika
5 gloves of garlic crushed

Begin by boiling the chickpeas until tender (5 minutes). Strain and set aside. Next mix the yoghurt with the tahini and garlic. To toast the pita you can either place it in the oven until golden brown or toast in a fry pan (no oil necessary). Break the pita into shards, the size isnt too important, however do not make the pieces too small that you lose the delicious crunchy texture. Layer the pita into a serving dish, this will form the base of the dish. Timing truly is of the essence in this recipe as you do not want the other ingredients to be added too soon before eating as the pita will go soggy. In a small fry pan heat up 50g of butter until melted, add both the pinenuts and almonds to the butter and cook until golden brown. Place strained cooked chickpeas over the pita bread and top with the yogurt mix. Spread the yoghurt over the chickpeas so that there is an even layer, this will form the top layer of the dish. The final step involves pouring the butter/nut mix all over the top. Finish with a sprinkling of paprika and serve. Simply devine!