Emily's Hot Dish

This recipe was meant to be my entry for Thursday Night Smackdown's Cheap-Ass Monday: May. Then I didn't update for 2 weeks. Oops. 

For more information about the cost breakdown, please see this post. 

I first encountered this dish when I was taking a Middle Eastern cooking class. It’s incredibly easy to make. There are a few different parts, but each is simple and well within the capabilities of even the most recipe-dependent, can’t-boil-water dunce in the kitchen.

Adapted from Chef Shannon Herman. 

Method:

Drain and rinse the garbanzo beans. Peel the head of garlic and cut off the bottom of each clove. Put the beans, garlic, chicken broth, and bay leaves into a large pot and cook uncovered over low heat (simmer – do not boil) for 1-2 hours, until the beans are soft when squished but continue to hold their shape when left alone. 

Mince 4 cloves of garlic and the mint. Reserve 1-2 tablespoons of mint, then mix the minced garlic, mint, and yogurt with 1-2 tablespoons of olive oil. Set mixture aside. 

In a small skillet, toast the pine nuts until they are slightly browned and smell really good. Remove from heat and set aside. 

Set up 4 bowls. Tear the pitas into bite-size pieces and divide between the bowls. Using a spatula, spread ¼ of the yogurt mixture over the pita in each bowl. 

Ladle the garbanzo beans, broth, and garlic over the pita and yogurt. 

Sprinkle each bowl with pine nuts, then crumble the feta and divide equally between bowls. Garnish with reserved mint and serve immediately.