Servings: 4

32 oz. yogurt 32 oz. yogurt
1 bunch fresh mint 1 bunch fresh mint
1 tsp. dried mint 1 tsp. dried mint
2 cloves garlic 2 cloves garlic
32 oz. canned garbanzo beans (a.k.a. chickpeas) 32 oz. canned garbanzo beans (a.k.a. chickpeas)
pita bread pita bread
¼ c. toasted, chopped almonds (optional) ¼ c. toasted, chopped almonds (optional)
2 tbsp. olive oil 2 tbsp. olive oil

Put a colander lined with cheesecloth in a bowl.
Mince fresh mint; crush garlic.
Put yogurt in colander, cover, & put in refrigerator. Allow it to drain at least a few hours; overnight is all right.
In different bowl, mix together drained yogurt, both mints, & garlic.
Put chickpeas with their liquid in saucepan. Heat till warm, drain, & set aside.
Toast pita in oven till golden.
Break apart some of the pita & put in bowl with drained chickpeas. Stir in yogurt mixture.
Top bowl with more fresh mint & almonds, if using the latter.
Drizzle with olive oil.
Serve with remaining pita.

SOURCE: Catholic Relief Services 2015 Rice Bowl Brochure  SOURCE: Catholic Relief Services 2015 Rice Bowl Brochure