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Fatteh (Chickpea and Yoghurt with Toasted Bread)

Total Time 25 minutes
Servings: 4 4 servings
Course: Breakfast / Main
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

  • 2 pitta breads toasted until crisp and broken into pieces
  • 400 g canned chickpeas drained and warmed
  • 500 ml plain full-fat yoghurt
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • 3 tbsp tahini
  • Salt
  • 50 g pine nuts toasted in butter
  • 2 tbsp chopped flat-leaf parsley
  • 1 tsp smoked paprika
  • 1 tsp sumac
  • 3 tbsp extra virgin olive oil

Method
 

  1. Mix the yoghurt with garlic, lemon juice, tahini and salt. Taste and adjust — it should be tangy and rich.
  2. Arrange the toasted pitta pieces in a single layer on a large platter.
  3. Spoon the warm chickpeas evenly over the pitta.
  4. Pour the yoghurt-tahini mixture generously over the chickpeas.
  5. Drizzle olive oil over the top. Scatter the toasted pine nuts, parsley, smoked paprika and sumac over.
  6. Serve immediately — the bread should still have some crunch beneath the yoghurt.

Notes

Source: Classic Lebanese recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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