Method

• 1.
  Place the dried chickpeas and 1 1/2 tsp bicarb soda in a large bowl. Top with enough cold water to cover by about 3cm, and soak at room temperature for at least 8 hours or overnight. Preheat oven to 190°C.
• 2.
  Drain the chickpeas well and add them to a large saucepan with the remaining 1 tsp bicarb soda. Add 6 cups (1.5L) water. Bring to a simmer over medium-high heat, then lower the heat to medium and cook until chickpeas are soft but retain a slight bite, 30-35 minutes. (The cooking time can vary greatly depending on your chickpeas, so check them at 20 minutes to determine how long you need.) Add 1 1/4 tsp salt and continue cooking until the chickpeas are super tender, 5-10 minutes more. Use a slotted spoon to set aside 2/3 cup (100g) strained cooked chickpeas. Keep the rest warm on a low heat until ready to serve.
• 3.
  Meanwhile, prepare the toppings. Toss the pita with 2 tbs oil, za’atar, 1/4 tsp salt and a good grind of pepper, and spread out on a lined baking tray. Toast until golden and crisp, tossing halfway through, about 12 minutes. Set aside to cool.
• 4.
  For the tahini sauce, place tahini in a medium bowl. Add the lemon juice and garlic with 75ml water and 1/4 tsp salt and whisk until smooth and pourable. The tahini sauce will thicken as it sits.
• 5.
  For the chilli oil, add the oil and chilli flakes to a small frypan. Heat over medium until gently bubbling and fragrant, about 3-4 minutes, then add the paprika and remove from heat. Set aside.
• 6.
  When ready to serve, add reserved chickpeas to a food processor with the fresh herbs, lemon juice, garlic, cumin, 1/4 tsp salt, a good grind of pepper and the remaining 1/4 cup (60ml) oil. Whiz until smooth, then transfer to a large mixing bowl.
• 7.
  Drain warm chickpeas using a sieve set over a bowl. Add chickpeas and 3/4 cup (180ml) of their liquid to the herb mixture, mixing well to combine. You want the chickpeas to be well coated and mixture to be saucy (but not overly wet), so add a couple more tablespoons of chickpea liquid if you wish (discard the remaining).
• 8.
  Transfer to a large platter. Drizzle lightly with some of the tahini sauce, then all of the chilli oil. Sprinkle with half of the pita and serve warm, with the remaining tahini and toasted pita alongside.