Pita Chips

1. Preheat the oven to 400° F/200° C. Combine the pita with the olive oil on a parchment-lined baking sheet. Toast the pita chips for 7-8 minutes, tossing halfway through, or until golden-brown and crispy.
2. Pita chips can be stored in an airtight container on the counter for weeks. Feel free to double or triple and top soup and salad.

Aleppo Pepper Garlic Oil

1. Add the minced head of garlic and the vegetable oil to a small saucepan set over medium heat. Once it starts to sizzle, stir constantly, until garlic is golden, being careful not to burn, about 3-4 minutes. Strain, reserving the oil. Immediately mix the pepper paste to the oil when it's still hot. The pepper paste might not fully combine with the oil, but the flavors will infuse.
2. Store the garlic and oil separately in the fridge for up to several months.

Chickpeas

1. Soak dried chickpeas overnight in double its volume of water. 2. Drain the chickpeas and place in a large stockpot. Cover with cold water, about twice the volume of chickpeas. Bring to a simmer partially covered. 3. After about 10 minutes, skim off the foam, add 2 tsp salt, and continue simmering for another 35 minutes or until tender with a slight bite. Set
2. aside. If you're making it ahead, store the chickpeas and cooking liquid in the same large stockpot or in a large container in the fridge for up to 3 days.
3. Alternatively, continue making the tableh (below) and store the remaining chickpeas in the pot in the fridge.

Chickpea-Yogurt Sauce (Tableh)

1. With a slotted spoon, remove 2 cups of cooked chickpeas from the pot and place in the bowl of a food processor. Add the yogurt, labneh, cumin, tahini, remaining 1 tsp salt, lemon juice, and 1/4 c of the chickpea cooking liquid. Process until somewhat smooth, about 4-5 minutes. It should resemble the consistency of a pourable sauce. Adjust seasoning.
2. Chickpea-Yogurt Sauce can be made up to 2 days ahead of time and stored in the fridge. Bring up to room temperature on the counter before serving.

Toasted Pine Nuts

1. In a small saucepan set over medium-low heat, combine the pine nuts and ghee or vegetable oil.
2. Stir constantly until the pine nuts turn golden, being very careful not to burn.
3. Remove from the heat and set aside in a bowl to stop the browning. 4. Toasted pine nuts can be store in an airtight container on the counter for a few days, in the fridge for several weeks.

To Serve

1. Bring the Chickpea-Yogurt Sauce up to room temperature on the counter. 2. Reheat the chickpeas in their cooking liquid gently on the stove. 3. Just before serving, in a deep 8” or 9” round or square serving platter, scatter with pita chips.
2. Top with the Chickpea-Yogurt Sauce.
3. Using a slotted spoon, scatter the warmed chickpeas on top. You might not use all of them, reserve the rest for another use.
4. Generously sprinkle the caramelized garlic and pine nuts. 7. Dig deep into the Aleppo/Turkish pepper garlic oil to fish out the pepper paste, collect some of the oil as well, and drizzle across the top. As much to your heart's content.
5. Enjoy immediately!