Chickpea fatteh is a Lebanese layered bowl combining crispy pita chips, warm cumin-spiced chickpeas, creamy tahini yogurt, and ghee-fried pine nuts. It's a filling, high-protein breakfast that comes together in under 30 minutes with pantry staples.
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Preheat the oven to 400°F. Separate the pita bread layers and cut into about 1 inch squares. Toss with olive oil and salt, spread on a baking sheet, and toast for about 8 minutes, tossing halfway through. Remove them from the oven when they are a deep golden brown and set aside.
Place the cooked chickpeas in a saucepan with the aquafaba, garlic, cumin, and salt. Bring it to a simmer over medium-low heat, stirring occasionally, for about 5 minutes. Set aside.
In a medium bowl, whisk the yogurt on its own until it is smooth and there are no more lumps. Add the tahini, lemon juice, garlic, and salt, and whisk again until fully combined.
Place a fry pan over medium heat with the ghee and pine nuts. Stir frequently and keep an eye on them. You have about 5 minutes to assemble the fatteh bowl before the pine nuts brown.
While the pine nuts are frying, quickly assemble the fatteh. Place a layer of pita chips on the bottom of a shallow bowl, then top with the chickpeas and their broth. Pour the yogurt mixture over the chickpeas. Sprinkle with Aleppo pepper if desired.
Once the pine nuts are a deep golden brown, immediately take the pan off the heat and pour the pine nuts with the hot melted ghee all over the fatteh. It will sizzle, so be careful not to burn yourself.
Garnish with fresh parsley if desired and serve immediately while the pita chips are still a little crunchy and the fatteh is warm.
Best eaten immediately while pita chips are crispy and the dish is warm. Leftover components can be stored separately in the refrigerator for up to 3 days, but do not assemble ahead.
Assemble and serve immediately—pita chips lose their crunch once the yogurt is added. Toast pita chips and prepare the yogurt sauce up to 2 hours ahead; warm the chickpeas and fry the pine nuts just before serving.
Sliced almonds or cashews work as direct substitutes. Toast them in ghee for the same 5-minute window until golden brown, watching closely to prevent burning.
Aquafaba (the liquid from canned chickpeas) creates the signature broth that softens the pita chips. If using dried cooked chickpeas without liquid, add 1/4 cup low-sodium vegetable or chicken broth to the saucepan.
Toast at 400°F for about 8 minutes, tossing halfway through. They're done when deep golden brown and crispy—not pale or soft.
No. The yogurt-tahini mixture is distinctly different from hummus and is essential to the fatteh's balance of tang and creaminess.
