To a medium sized pot on the stove, add the chicken stock, chickpeas, tahini, pounded garlic cloves, extra virgin olive oil, ground cumin, and salt, bring to a boil, then reduce to a simmer for 15-20 minutes until the chickpeas are soft.

If you don’t have any crispy pita chips, make those in the oven while the chickpeas are cooking, following this recipe; allow 10-15 minutes.

Next, prepare the yogurt sauce in a container with a lid by stirring the natural yogurt, minced garlic and fresh lemon juice to combine well. Taste and season with a little salt if you like, then refrigerate until ready to assemble the dish.

Lastly, to a small pan over medium, heat the olive oil, then add the cashews, pistachios and pine nuts, and stir to pan-roast for a few minutes, taking care not to burn the pine nuts and pistachios, then transfer to a small dish.

To assemble the fatteh, on a large serving plate to share or in individual bowls, create a layer of pita chips, spoon on the chickpeas and spiced stock, drizzle on the yogurt sauce, sprinkle on the pan-roasted nuts, ground sumac and chopped fresh parsley, and serve immediately.