Soak the chickpeas for at least 12 hours, in a large bowl with water. Change the water at least once during that time.
Rinse the chickpeas and cook until soft, in a large saucepan with water. It took about 30 minutes in a regular pot for me, with 1/2 tsp baking soda.
While the chickpeas are cooking, toast the pitas until fully crisp and roast the cashew/pine nuts in a pan.
Once the chickpeas are almost done, lightly warm the yogurt with the chopped garlic in a small saucepan. Make sure just to warm it and don't cook it too much!
Filter and split the chickpeas into two small bowls (or one if you're hungry ;-) ), while still hot.
Break the pitas into small pieces (not too small) and mix with the chickpeas.
Add some salt and cumin.
Pour the yogurt into the bowls, add the pinenuts/cashews and a little lemon juice and olive oil.