Cut the bread into small squares or pieces and heat the chickpeas with a little water.

Pour the chickpea water over the bread until it absorbs the water and becomes soft, then add the chickpeas.

Prepare the tahini sauce by mixing the can of chickpeas with tahini, 1 tablespoon of yogurt, tahini, salt, and lemon salt until it becomes very smooth, not thick.

Pour the sauce over the chickpeas and garnish with a pinch of cumin, chili powder or red pepper, and pomegranate molasses.

Heat the ghee and drizzle it over the dish. Serve hot for breakfast.