Levantine Fatteh with Chickpeas and Pita
Ingredients
- pita bread, torn into pieces (I use about 3-5 pitas)
Chickpeas
- 1 can chickpeas
- water (as needed)
- 1/2 tsp cumin powder
- 1/2 tsp salt
Sauce
- 3 garlic cloves, grated with a pinch of salt
- 1 cup Greek yoghurt
- 1/2 a lemon, juiced
- 2 tbsp Tahini paste
- 1/2 tsp cumin powder
- 1/2 tsp salt
Dressing
- 4-5 tbsp olive oil
- 1/4 cup pine nuts (sunflower seeds can also work)
- chopped coriander (optional)
Preparation
Tear pita bread by hand and airfry at 180°C for 6 to 10 minutes until golden and crispy. Alternatively, bake in the oven at 180°C for 15 to 20 minutes until golden and crispy.
Place the chickpeas in a pan with just enough water to cover them, add cumin powder and salt. Bring to a boil and simmer gently until most of the water has evaporated.
Grate 3 garlic cloves and mash them slightly in a pestle and mortar with a pinch of salt. Place the mashed garlic in a bowl and add the yoghurt, lemon juice, tahini, cumin powder and salt. Whisk until smooth.
Heat olive oil in a pan, add the pine nuts and fry until lightly golden.
Assemble the Fatteh. Place the toasted pita breads on a wide, flat plate, add the cooked chickpeas along with some of the cooked seasoned water on top. Now add the yoghurt sauce and then the fried pine nuts. Lastly, garnish with some chopped coriander.
Tips
This dish is often eaten for breakfast or as an appetizer in Levantine countries. Enjoy on its own or as part of a bigger spread.
