Fatteh (Spiced Chickpeas With Crispy Pita And Garlicky Yogurt) Recipe

Pita chips, spicy chickpeas, and garlicky tahini yoghurt make fatah a famous Middle Eastern dish. This 20-minute fatteh meal is a tasty meatless breakfast or appetizer.

Ingredient

– 1 cup plain whole milk yogurt – 2 to 3 tablespoons tahini – 1 to 2 garlic cloves, finely minced – 2 lemons, juiced – Kosher salt – 3 pita breads, pita pockets are preferred – Extra virgin olive oil – 2 (15 ounce) cans chickpea – 1 teaspoon ground cumin – Kosher salt – Black pepper – 1 garlic clove, minced – 2 green onions, trimmed and both white and green parts chopped – ⅓ cup pine nut – 1 teaspoon Aleppo pepper, optional – 1 tablespoon minced parsley, for garnish

Direction

Heat the oven to 350°F.Mix yoghurt, tahini, 1-2 minced garlic cloves, and lemon juice in a small bowl. Be liberal with kosher salt. Mix well. Add 1 tablespoon of water at a time to loosen and cream it. 

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Split pita pockets in half down the centre to get two thin rounds each pita. Cut into triangles after brushing both sides with extra virgin olive oil. 

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Layer pita triangles on a sheet pan and toast in the oven for 5-7 minutes until crispy and golden brown. Remove and reserve. 

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Add water to cover the chickpeas and liquid by two inches in a saucepan. Mix in cumin, kosher salt, black pepper, and 1 chopped garlic clove. Simmer for 15 minutes to absorb most of the liquid. 

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Turn off the heat, taste, and season the chickpeas when soft. A sprinkle of extra virgin olive oil and half the chopped green onions. Mix. 

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In a small pan, heat 2 tablespoons extra virgin olive oil on medium. Throw in the pine nuts and heat for 2-3 minutes until golden brown. If using, add Aleppo pepper. Beautiful amber oil should result. Stop heating immediately. 

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Place most of the crispy pita chips on a big tray. Place half the cooked chickpeas on the pita and cover with half the garlicky yoghurt sauce. 

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Finish with the leftover garlicky yoghurt sauce, pita, and chickpeas.Finally, top with toasted pine nuts, spicy olive oil, and sliced scallions. Serve now! 

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also see

also see

Persian Rice With Potato Tahdig Recipe