Soak the chickpeas for about 6 hours, then cook them on the stove until tender.

Cut the pita bread into small pieces and toast in the oven, or fry in oil if you prefer.

Mash the garlic and add it to the cold yogurt along with the tahini, lemon juice, and salt. Mix well.

Melt the clarified butter in a pan over heat.

Add the almonds to the butter.

Stir the almonds until they turn golden brown.

In a serving dish, layer the toasted pita bread and top with the cooked chickpeas.

Pour the yogurt mixture over the chickpeas.

Drizzle the butter and almonds over the yogurt, and serve the fatteh immediately.