This chickpea and cumin dish is delicious as a side or in a wrap with felafal, great when you are having a feast of lebanese food.
Makes a small bowl
In hot frypan add the pine nuts and toast for a minute until they are lightly browned. While the pine nuts are toasting mince the garlic.
Add a little olive oil (about a teaspoon) to the frypan then the chickpeas, cumin and garlic. Cook for a minute, mix in the chopped parsley leaf and serve.