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Drain the canned chickpeas, reserving ½ cup of liquid, and heat through in a saucepan with the reserved liquid.
In a pestle and mortar, smash the garlic with the salt. Mix with the yoghurt.
Toast or fry the pita bread and break into large pieces. Place the pieces at the bottom of a large serving bowl and lightly soak the bread with some of the chickpea cooking liquid. (If you prefer a little crunch to your fatteh, reserve some of the crispy bread in a separate bowl to serve alongside.)
Top with the cooked chickpeas, then drizzle over the garlic yoghurt.
Heat the butter/ghee and olive oil in a pan and toast the nuts until golden. Spoon the nuts and the hot butter/oil mixture over the yoghurt, dust with paprika, sprinkle with chopped parsley and serve immediately.