Make the pita chips. Heat the oven to 375°F and line a sheet pan with parchment. Cut the pita into 1- to 2-inch pieces and pile them on the sheet pan. Drizzle the bread with oil and sprinkle with salt. rub the bread pieces to thoroughly coat with oil and salt. Bake for 10 minutes, stirring the chips and rotating the pan as needed until they are golden brown. Set aside.
Warm and season the chickpeas:
In a medium sauté pan over medium heat, warm the olive oil. Add the garlic and warm just until fragrant (but not browned). Add the chickpeas and salt, stirring to coat with the garlic olive oil and warm the chickpeas, about 3 minutes. Keep warm on low heat.
Make the yogurt sauce:
In a small saucepan over low heat, combine the yogurt, garlic, salt, and lemon juice. Warm through for about 3 minutes, and keep warm on low heat.
Assemble the fatteh:
In two serving bowls or one larger platter, mound the warm chickpeas in the center. Spoon the yogurt sauce on top. Surround or cover the chickpeas and yogurt with the pita chips. Garnish liberally with pine nuts, scallions, pomegranate seeds, fresh min, and grated radish. Serve immediately.
Notes
Tips and Substitutions1. Eggplant fatteh is divine! Add roasted or fried eggplant along with the chickpeas in the assembly process.2. Another popular way to eat fatteh with with chicken. Use shredded chicken meat from a roasted chicken you make yourself, or from a rotisserie chicken from the grocery store. When assembling the fatteh, place the chicken in the dish first.3. Ground beef or lamb, cooked with diced onion and seasoned with spices, lemon juice, tomato sauce, and/or tahini is delicious here. Again, when assembling the fatteh, place the cooked ground meat in the dish first. 4. Change up the yogurt sauce by adding tahini to make a garlicky tahini yogurt sauce for your fatteh. You can also add cooked white long grain rice, cooked brown rice, or cooked coarse bulgur to the yogurt mixture for more heft.5. Garnishes can vary easily too. Finish with chopped fresh parsley or mint, a dash of 7 Spice, ground black pepper or dried mint, a drizzle of olive oil.