Chickpea fatteh
Local name : فتة حمص
Layers of toasted pita, warm chickpeas and garlicky plant yoghurt with tahini, crowned with golden pine nuts. A festive Levantine breakfast.
Photo : روتانا · CC BY 4.0
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
- Cut the pitas into 3 cm squares and toast in the oven at 200°C for 8 to 10 minutes, or fry in a little oil, until golden and crisp.
- Toast the pine nuts in the olive oil over low heat for 2 to 3 minutes, watching closely, then set aside with their oil.
- Mix the yoghurt, tahini, garlic, lemon juice and a pinch of salt into a smooth sauce. Loosen with a little water if needed.
- Warm the chickpeas in their liquid with the cumin and a pinch of salt for 5 minutes.
- Arrange the pita pieces in a serving dish and pour over the hot chickpeas with a little of their liquid to soften the bread slightly.
- Spoon over the yoghurt sauce, then the pine nuts with their hot oil. Scatter with parsley and paprika and serve at once.
Fatteh is assembled at the last minute so the bread keeps some crunch under the sauce. The contrast between hot chickpeas and cold yoghurt is the whole pleasure of the dish.
