Description
Fatteh is a delicious Middle Eastern dish made with crispy pita bread, chickpeas, and a garlicky yogurt sauce, topped with toasted pine nuts and Aleppo pepper. This recipe uses canned chickpeas for a quicker preparation.
Ingredients
Scale
For The Yogurt Sauce
1 cup plain whole milk yogurt
2 to 3 tablespoons tahini
1 to 2 garlic cloves, finely minced
2 lemons, juiced
Kosher salt
For The Chickpeas
3 pita breads, pita pockets are preferred
Extra virgin olive oil
2 (15 ounce) cans chickpeas
1 teaspoon ground cumin
Kosher salt
Black pepper
1 garlic clove, minced
2 green onions, trimmed and both white and green parts chopped
⅓ cup pine nuts
1 teaspoon Aleppo pepper, optional
1 tablespoon minced parsley, for garnish
Instructions
- Preheat the oven to 350°F.
- Make the yogurt sauce: In a small mixing bowl, whisk together the yogurt, tahini, garlic, and lemon juice. Season with a big pinch of kosher salt. If the sauce is very thick, add water a little bit at a time. Leave it on the counter to warm to room temperature.
- Prepare the pita: Brush the pita bread with extra virgin olive oil on both sides then slice it into small triangles. Spread the pita triangles on a sheet pan in one single layer.
- Toast the pita: Toast at 350°F until nice and crispy, 5-7 minutes.
- Simmer the chickpeas: Put the chickpeas in a saucepan. Cover with 2-inches of water. Add the cumin, a healthy pinch of kosher salt, a big grind of black pepper, and one minced garlic clove. Simmer for about 15 minutes.
- Finish the chickpeas: When the chickpeas are tender, turn the heat off, taste, and adjust the seasoning. Stir in a drizzle of olive oil and the green onions.
- Toast the pine nuts: In a small skillet, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the pine nuts and stir regularly as you watch them turn golden brown, about 2-3 minutes. Add the Aleppo pepper (if using). Swirl the pan until the oil turns a beautiful amber color, then immediately turn off the heat.
- Assemble the fatteh: Spread most of the crispy pita chips on a large serving dish or platter. Top the pita with half of the cooked chickpeas, then half of the yogurt sauce, then the remaining pita, chickpeas, and yogurt sauce.
- Garnish: Pour the hot toasted pine nuts and Allepo pepper olive oil over the top. Serve immediately!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: APPETIZER
- Cuisine: APPETIZER
Nutrition
- Serving Size: 4
- Calories: 495.8kcal
- Sugar: 4.8g
- Sodium: 897.7mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 66.4g
- Fiber: 13.6g
- Protein: 20.9g
- Cholesterol: 8mg