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LebaneseAuthentic Cuisine

Fatteh with Chickpeas

Serves 4 to 6 Entree vegetarian

Fatteh with Chickpeas

Fatteh with Chickpeas is a beloved staple of Lebanese Friday breakfasts, where it graces the table with a sense of tradition and warmth. This dish is not just a meal but a ritual, prepared with a keen eye for balance and flavor. Salt is measured by intuition, and the generous use of fat ensures richness in every bite. It is a dish that speaks to the heart of home cooking, lovingly crafted and shared among family and friends.

The experience of eating Fatteh with Chickpeas is one of comfort and satisfaction. The creamy yogurt melds with the warmth of chickpeas, while the toasted pita adds a delightful crunch. Pine nuts, browned in butter, bring a nutty richness that elevates each mouthful. A hint of cumin ties the flavors together, creating a dish that is both robust and soothing, perfect for sharing and savoring.

Ingredients

  • 400 gchickpeas — cooked
  • 200 gyogurt
  • 2pita breads — toasted
  • 2 tbsppine nuts
  • 2 tbspbutter
  • 1 tspcumin
  • to tastefine sea salt

Method

  1. Begin by preparing the ingredients. Rinse and drain 400 g of chickpeas thoroughly to remove any excess liquid. Tear the 2 pita breads into bite-sized pieces and set them aside. In a small bowl, mix 200 g of yogurt with 1 tsp of cumin and a pinch of fine sea salt to taste, stirring until smooth and well combined.
  2. In a large frying pan, melt 2 tbsp of butter over medium heat. Add the torn pita pieces to the pan and toast them, stirring occasionally, until they are golden brown and crisp. This will take a few minutes, and you should notice a nutty aroma as they become toasted. Once done, remove the pita pieces from the pan and set them aside.
  3. Using the same pan, add the drained chickpeas. Cook them over medium heat, stirring occasionally, until they are heated through and begin to take on a slightly golden color. This should take about 5 to 7 minutes. The chickpeas should be warm and slightly tender, but not mushy.
  4. While the chickpeas are cooking, in a small saucepan over low heat, melt the remaining butter. Add 2 tbsp of pine nuts and toast them gently, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them, as they can go from golden to burnt quickly.
  5. Once the chickpeas are ready, transfer them to a serving dish. Layer the toasted pita pieces over the chickpeas, followed by the seasoned yogurt mixture. Spread the yogurt evenly to cover the chickpeas and pita.
  6. Finally, drizzle the toasted pine nuts and their butter over the top of the yogurt layer. This adds a rich, nutty flavor and a bit of crunch to the dish. Taste the dish and adjust the salt if necessary, ensuring the flavors are balanced.
  7. Serve the Fatteh with Chickpeas immediately, allowing everyone to enjoy the contrast of textures and flavors. This dish is best enjoyed warm, with the creaminess of the yogurt complementing the crunch of the pita and the richness of the pine nuts.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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