Cooking time

• If you’ve chosen dried chickpeas for this recipe – which is much tastier in the end – then we’ll start here with the moment you’ve already cooked them and they’re cooked.
  Heat the oven to 200 degrees.
  Fry the chickpeas in a little olive oil and add the smoked paprika powder after 5 minutes.
• In the meantime, make a nice creamy sauce from the yogurt and the tahina.
• Place the Lebanese flatbreads in the oven. Turn them over after a few minutes until they are crispy on both sides.
  Fry the pine nuts in a dry frying pan until lightly browned.
  Finely chop the flat-leaf parsley.
• Now you can start building your Fetteh.
  You start with the tahina yogurt at the bottom of a flat round dish.
  Spoon the warm chickpeas on top together with the red oil of the smoked paprika powder.
  You divide all the nuts and the pine nuts over the chickpeas.
  And then you break the Lebanese bread into small pieces. You can put it around the yogurt or just on top of everything.
  Garnish with the flat-leaf parsley.