Chickpeas seasoned with sumac and za'atar served with traditional fried bread.
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Boil the soaked chickpeas in salted water for 45-60 minutes until tender, then drain and set aside.
Prepare the Bhature dough by mixing flour, yogurt, baking powder, and a pinch of salt; knead until smooth and let rest for 2 hours.
Heat olive oil in a large skillet over medium heat and sauté the diced onions and garlic until softened and translucent.
Add the cooked chickpeas to the skillet, tossing them with the za'atar, sumac, and salt until evenly coated and fragrant.
Divide the rested dough into golf-ball-sized portions and roll them out into thin 6-inch circles.
Heat the vegetable oil in a deep pan until it reaches 350°F (175°C), then fry the dough circles one by one until they puff up and turn golden brown.
Drain the fried Bhature on paper towels to remove excess oil.
Serve the warm spiced chickpeas topped with fresh parsley alongside the hot, fluffy fried bread.
