COOKING WITH GALA

7 ounces dried chickpeas 
1 teaspoon baking soda 
1 chicken, around 3 pounds 
3 cinnamon sticks 
1 tablespoon coarse sea salt + salt to taste 
1 large pita bread, opened up 
3 tablespoons unsalted butter 
1/2 cup pine nuts 
2 garlic cloves 
1/2 bunch fresh mint leaves 
2 1/2 cups plain whole-milk yogurt 

Soak the chickpeas with the baking soda in plenty of cold water overnight.  Drain and rinse under cold water, put them in a saucepan, cover with plenty of fresh water and place over medium-high heat. Bring to a boil. Skim off the foam that comes to the top, then reduce the heat, cover, and simmer until the chickpeas are tender. Drain and set aside. 

Put the chicken in a large saucepan, cover with water and place over medium heat. As the water is about to boil, skim the surface. Add the cinnamon sticks and salt, cover the pan and boil gently for 45 minutes, or until the meat is very tender. Let cool, then remove the skin and bones from the chicken and cut the meat into bite-size pieces. Reserve the stock. 

Toast the pita in a hot oven until golden. Let cool then break into bite- size pieces. 

Melt the butter in a skillet. Add the pine nuts and cook (stir constantly) until golden brown, remove to a double layer of paper towels to drain. 

Crush the garlic and mint together in a mortar and pestle (or mince finely), incorporate into the yogurt and add salt to taste. Set aside. 

To serve, spread the pita over the bottom of a deep serving dish. Layer the chicken pieces over the bread. Add the chickpeas on top, then sprinkle with 4 tablespoons of the reserved chicken stock. Top with a layer of the seasoned yogurt. Garnish with the pine nuts.  Serves 6 to 8