Lebanese Fatteh with Chickpeas
Prep time: 30 minServes: 6
Pairs with
Fatteh's layers of crispy pitta, creamy yoghurt and hot pine nut butter — crisp white, rosé or sparkling.
Ingredients
- 400g chickpeas (tinned), drained
- 2 pitta breads, torn into pieces
- 300g Turkish yoghurt
- 2 tbsp tahini
- 1 garlic clove, pressed
- Lemon juice
- Topping: butter, pine nuts, cumin, paprika
- Parsley
Method
- 11. Toast the pitta pieces until crispy in the oven or pan.
- 22. Warm the chickpeas.
- 33. Mix yoghurt, tahini, garlic and lemon juice.
- 44. Build in a bowl: pitta on the bottom, then chickpeas, then yoghurt mixture.
- 55. Fry pine nuts in butter with cumin and paprika. Pour over.
- 66. Top with parsley. Serve immediately.