Toast the pita bread cubes and place them at the bottom of a serving dish.

Heat the cooked chickpeas with a little minced garlic and salt, then pour them over the bread (add a bit of the chickpea cooking water as well).

Mix the yogurt with garlic, tahini, and salt, then spread it over the chickpeas.

Fry the pine nuts in the clarified butter or ghee until golden, then pour over the yogurt layer.

Garnish the fatteh as desired. I used pomegranate seeds, parsley, and a pinch of red chili powder.

Note: It's important to prepare the fatteh right before serving.