For the yogurt sauce: 250ml of Greek yogurt 250ml yogurt Juice of one lemon 1-2 cloves of crushed garlic 2 dashes of dried mint 6 fresh mint leaves 4 to 6 tbsp tahini (sesame paste) 3 to 4 pinches of salt The filling: 1 can of chickpeas, discard the water 1 fresh baguette 1 tbsp pine nuts Olive oil for frying Ground cinnamon (Garnish) Method Blend the ingredients for the yogurt-based sauce in a food processor. Set aside. Cut the baguette into cubes and deepfry in olive oil until you get brown and crispy croutons. Over low heat, lightly pan-fry the pine nuts until golden brown. Taking a casserole dish, layer the chickpeas followed by the fried croutons, more chickpeas and top it off with the yogurt-sauce. Garnish with the pine nuts, dried mint and ground cinnamon. Hed Chef's version