Chickpea fatteh

5 from 1 vote

This simple mix of crisp pita chips, savory seasoned yogurt, chickpeas and pine nuts is a delicious combination that you could enjoy any time.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Snack

Cuisine: Middle Eastern

Servings:

Calories: 407kcal

Author: Caroline's Cooking

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Ingredients

For pine nut topping

½ tablespoon olive oil
2 tablespoon pine nuts

For pita chips

1 pita bread more if small (1 pita being approx 2.75oz/75g)
1 teaspoon olive oil or a little more, as needed

For rest of dish

1 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon tahini
1 clove garlic crushed
2 tablespoon water approx, or a little more as needed
⅔ cup chickpeas
1 pinch paprika
1 pinch sumac optional, to top
1 stem parsley to garnish
2 mint leaves or a little more/less, to garnish

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Instructions

For pine nuts

Warm the oil in a small skillet/frying pan over a medium heat and add the pine nuts. Cook for a couple minutes, turning as needed until they are browned but not burning. Keep a close eye on them as they can quickly turn from brown to burnt. Remove from the skillet and drain on kitchen paper. You can make these ahead, as suits.

For pita chips

Preheat the oven to 350F/175C. Dice the pita bread into roughly 1in/2.5cm pieces. Place the pita on a baking sheet/tray (unlined) and drizzle over a little olive oil.
Spread out the pita pieces and then bake for around 8 - 10 minutes until the pita pieces are crisp and gently browning. Remove from the oven and either allow to cool and store at room temperature until needed, or you can use straight away (both warm and room temperature work).

To build dish

Mix together the yogurt, lemon juice, tahini, garlic and salt until well combined. Add some water, as needed, to make the mixture smooth and relatively fluid, but not too runny - just smooth enough that it will spread over the pita.
Create a layer of pita chips on one of two plates (you can put all together and then share or have separate plates, as you prefer). Dot over a layer of the seasoned yogurt.
Top the yogurt with the chickpeas and the toasted pine nuts. Sprinkle over some sumac and paprika. Roughly tear a few parsley and mint leaves, scatter these over the top then serve.

Video

Notes

Note sometimes this has a higher amount of yogurt mixture compared to the pita chips - adjust to your taste. Also, I made it with a relatively thick Greek-style yogurt but you can also use a thinner yogurt. Thicker is easy to scoop but doesn't 'dollop' as easily on top.

Nutrition