Editorial sample recipeLebanesebeginnerhalalvegetarian

Lebanese Warm Chickpea Fatteh With Garlic Yogurt And Toasted Pine Nuts

Name: Lebanese Warm Chickpea Fatteh With Garlic Yogurt And Toasted Pine Nuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 piece Pita bread, cut into 2cm squares; 800 g Chickpeas, canned, drained with liquid reserved; 2 cup Plain Greek yogurt; 3 clove Garlic, finely grated; 2 tbsp Tahini; 3 tbsp Pine nuts; 2 tbsp Butter, unsalted; 1 tsp Ground cumin

Layers of crispy baked pita pieces, warm spiced chickpeas, garlic tahini yogurt sauce, and golden toasted pine nuts.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Lebanese Warm Chickpea Fatteh With Garlic Yogurt And Toasted Pine Nuts

AI illustration

Technique to learn

Textured Layering

Constructing contrasting textures by placing crunchy base elements under warm cooked legumes and cool sauce.

Instructions

Step 1: Spread pita bread squares on a baking sheet and bake at 190C for 8 minutes until golden and crispy.

Step 2: Heat drained chickpeas in a saucepan with half cup of reserved canned liquid and ground cumin for 5 minutes over medium heat.

Step 3: Whisk together Greek yogurt, grated garlic, tahini, and half teaspoon salt in a bowl until smooth.

Step 4: Melt butter in a small skillet over medium-low heat, add pine nuts, and stir continuously for 3 minutes until golden brown.

Step 5: Assemble by spreading toasted pita pieces at the bottom of a wide serving dish, followed by warm spiced chickpeas.

Step 6: Ladle garlic yogurt sauce over chickpeas and top immediately with hot toasted pine nuts and warm butter from the skillet.

Cooking tips

Assemble fatteh right before serving to keep the pita chips crispy under the warm toppings.
Warm the yogurt mixture slightly over a warm water bath if it feels too cold straight from the refrigerator.
Original home-cooking adaptation inspired by Lebanese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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