Chickpea Fatte
Chickpea Fatte is a Lebanese layered dish combining golden fried pita bread, warm chickpeas, and tangy garlic-tahini yogurt. Its appeal lies in the textural contrast between crispy bread and creamy, savory toppings.
Chickpea Fatte is a Lebanese layered dish combining golden fried pita bread, warm chickpeas, and tangy garlic-tahini yogurt. Its appeal lies in the textural contrast between crispy bread and creamy, savory toppings.
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Using kitchen scissors or your hands cut the pita bread into small 1-2 inch pieces.
Deep fry the pita bread until golden brown and remove and place on a paper towel lined plate or spread the cut pita on a baking sheet and bake for 5 minutes on 400 degrees until light brown and crispy.
Wash the canned chickpeas and place in a small pot with some water. Warm chickpeas in water over medium-low heat for 5-7 minutes. Set aside.
Mash the cloves of garlic with a dash of salt (about 1/2 teaspoon). Add the plain yogurt and tahini and mix until combined.
In a small skillet, heat the olive oil. Add the nuts and cook for a few minutes until golden brown and toasted. Remove the nuts to stop the cooking along with the oil and set aside.
Assemble the fatteh in a large serving plate or in individual bowls. Start with the fried pita on the bottom, followed by the room temperature chickpeas, then the yogurt and lastly drizzle the nuts and oil over the top.
Garnish with parsley and serve immediately!
Best served immediately after assembly. If made ahead, store fried pita, chickpeas, and yogurt sauce separately in airtight containers for up to 3 days; reheat chickpeas gently before assembling.
Yes. Cut pita into 1-2 inch pieces, spread on a baking sheet, and bake at 400°F for 5 minutes until light brown and crispy.
Canned chickpeas are convenient and work well. If using dried, soak and cook them until tender before warming in water for 5-7 minutes as directed.
Yes, prepare the garlic-yogurt-tahini mixture up to 24 hours ahead and refrigerate. Assemble the fatte just before serving so the pita stays crispy.
Toasted almonds, walnuts, or cashews work well. Toast them in olive oil for a few minutes until golden and fragrant.
The recipe calls for room temperature chickpeas after warming them, which allows the yogurt sauce to stay cool and creamy while contrasting with warm elements.
