Chickpeas Fatteh

Name: Chickpeas Fatteh With Crispy Pita
Cuisine: Asia
Ingredients: 15 oz canned chickpeas; 2 cups pita bread (cut into 1-2 inch pieces); vegetable oil (for frying); 1 cup plain whole milk yogurt; 1 clove garlic; salt (to taste); 2 Tbsp pine nuts; 2 Tbsp olive oil; fresh parsley (for garnish)

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Chickpeas fatteh is a layered Middle Eastern dish combining crispy fried pita bread, warm chickpeas, tangy garlicked yogurt, and toasted pine nuts in one bowl. The contrast between crunchy pita and creamy yogurt makes it irresistibly satisfying.

🌍Asia

Recipe Source

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From Beryl

Ingredients

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9 Ingredients

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Instructions

1
Heat oil in a deep pan/pot. Deep fry the pita bread until golden brown and remove and place on a paper towel lined plate.
2
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.
3
Mash the cloves of garlic with a dash of salt. Add the plain yogurt and mix until combined.
4
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.
5
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!

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Tips & Notes

Pro tips

Drain and rinse the canned chickpeas thoroughly before warming to remove excess sodium and starch, which improves texture.
Toast the pine nuts in olive oil over medium heat for only 2-3 minutes—watch constantly as they brown quickly and can burn.
Assemble fatteh in individual bowls or on one large plate immediately before serving so the pita retains its crispy texture.
Warm the chickpeas to room temperature or slightly warm (not hot) so the yogurt doesn't curdle when mixed during serving.

Substitutions

Canned chickpeas → cooked dried chickpeas (use same amount)
Pine nuts → toasted almonds, walnuts, or cashews (toast 2-3 minutes in olive oil)
Plain yogurt → Greek yogurt (thin with water if too thick, or labneh for tangier flavor)
Pita bread → flatbread or naan (cut and fry the same way)

Storage & make-ahead

Fatteh is best served immediately. Store components separately: fried pita in an airtight container up to 2 days, cooked chickpeas refrigerated up to 3 days, and yogurt sauce up to 4 days. Reheat chickpeas gently before reassembling.

Common Questions

Can I make fatteh ahead of time?

Assemble fatteh just before serving so the pita stays crispy. You can fry the pita, warm the chickpeas, and prepare the yogurt sauce up to 2 hours ahead; toast the nuts fresh when ready to serve.