Melt 2 tablespoons of ghee in a large frying pan (cast iron, if possible) over medium heat. Add the cumin and swirl to combine. Add the chickpeas and swirl to coat. Sprinkle with sea salt. Let cook 5-7 minutes, until the chickpeas are beginning to brown. Transfer to a bowl and set aside.
Make the toasted pine nuts.
Melt 1/4 cup ghee in the same frying pan over medium heat. Add the pine nuts and let them fry until golden brown, 2-3 minutes. Transfer to a small bowl.
Mix the tahini yogurt.
In a medium bowl, mix the yogurt, garlic, tahini, and a couple pinches of sea salt. Set aside.
Toast the pita bread.
Place pita triangles in the same frying pan in a single layer, and toast until golden brown on each side. Remove from heat and immediately assemble the fatteh.
Assemble the fatteh.
Leave the toasted pita in the pan, and top with the cumin chickpeas. Add the tahini yogurt. Drizzle with the ghee and toasted pine nuts, and top with pomegranate seeds and chopped parsley. Serve immediately.