Chickpeas and Toasted Bread with Yogurt-Tahini Sauce from Mediterranean Vegetarian Feasts by Aglaia Kremezi

Ingredients

• ¼ cup (60 ml) olive oil
• 1 to 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes, to taste
• 1½ cups (360 ml) chickpea cooking broth, or ½ cup (120 ml) white wine and 1 cup (240 ml) vegetable stock or water, plus more as needed
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 3 cups (600 g) precooked chickpeas, preferably not canned
• ½ to 1 teaspoon ground cumin
• 1½ cups (275 g) Greek-style yogurt
• ⅔ cup (160 ml) tahini
• 1 clove garlic, minced
• 3 tablespoons fresh lemon juice, or to taste
• Salt
• Dried oregano, mint, or any dried or fresh herb you like
• ¼ cup (25 g) pine nuts, toasted
• Maraş pepper or crushed red pepper flakes, for sprinkling
• 2 to 3 slices stale multigrain bread, diced, or barley paximadia
• 3 to 4 stale pita breads, preferably whole-grain
• Good, fruity olive oil, for drizzling
• 1 or 2 lemons, quartered