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