Chickpea Fatteh Recipe
2 cups Plain Greek Yogourt
2 tbsp Tahini
4 cloves Garlic
1/2 cup Butter, melted
2 small Pita Bread Loaves
1 small can Organic Chickpeas
1 tbsp Cumin
2 tsp Salt
1/4 cup Pine Nuts
Crack a can of chickpeas open, drain the Aquafaba, peel the chickpeas and boil them in some water until they froth slightly. Once a bit of froth forms on top of the water, remove the chickpeas from the water. Season the chickpeas with cumin and salt in a bowl. In a separate bowl, mix the yogourt with the tahini and some salt.
To prepare the crispy, garlic pita chips, rip the pita bread into 2 pieces down the seam. Brush both sides in a mix of melted butter and minced garlic. Place the seasoned bread on a lined baking sheet and bake in a preheated oven at 375F until crispy and golden brown.
To assemble your Chickpea Fatteh, layer the chickpeas, crispy garlic pita, and tahini yogourt. Once you’re ready to eat or serve the Fatteh, saute the pine nuts in 2 tbsp of butter until they are golden brown. Garnish the plate with the brown butter and pine nuts.
Chickpea Fatteh is an ideal, quick, and light lunch or dinner if you are looking for a high protein vegetarian dish.
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