Soak the chickpeas overnight, then cook them in a pressure cooker for 1 hour. Reserve the cooking liquid.

Toast the pita bread cubes in a little oil. Arrange them in a Pyrex dish, then pour some of the reserved chickpea cooking liquid over the bread.

Mix the yogurt with the tahini, salt, garlic, and lemon juice. Add some of the chickpea cooking liquid to the yogurt mixture. Heat gently over low heat until the yogurt is warm, then remove from heat.

Add the cooked chickpeas over the bread, then pour the yogurt mixture on top. Heat the olive oil and drizzle it over the dish. Serve immediately while hot.