Lebanese Fatteh

Name: Lebanese Fatteh
Ingredients: 3-4 Pita bread; as needed Olive oil; 2 tbsp Garlic powder; 2 tbsp Black pepper; to taste Oregano; optional Zatar mix; as needed Salt; 2 Canned chickpeas (15 oz cans); 1 cup Water; to taste Salt; pinch Crushed red pepper flakes; to taste Black pepper; 1/2 to 1 tsp Sumac; 2-3 Garlic cloves; 2 tbsp Tahini paste; 1 cup Plain yogurt; juice of 2 lemons Lemon juice (fresh); to taste Salt; 1/2 tsp Ground cumin powder; as needed Pine nuts or slivered almonds; a little bit Parsley

21 ingredients · 12 steps · from Dimitra's Dishes

Ingredients

3-4 Pita bread
as needed Olive oil
2 tbsp Garlic powder
2 tbsp Black pepper
to taste Oregano
optional Zatar mix
as needed Salt
2 Canned chickpeas (15 oz cans)
1 cup Water
to taste Salt
pinch Crushed red pepper flakes
to taste Black pepper
1/2 to 1 tsp Sumac
2-3 Garlic cloves
2 tbsp Tahini paste
1 cup Plain yogurt
juice of 2 lemons Lemon juice (fresh)
to taste Salt
1/2 tsp Ground cumin powder
as needed Pine nuts or slivered almonds
a little bit Parsley

Watch the original video

Steps

Cut the pita bread into wedges.
Brush the pita wedges with a mixture of olive oil, garlic powder (about 2 tbsp), black pepper (about 2 tbsp), oregano, and optional zatar mix. Add salt to the top.
Bake the pita chips in a preheated oven at 350°F for about 10 minutes or until nice and golden and crisp, ensuring they do not burn.
Drain two 15-ounce cans of chickpeas and rinse them with cold water. Place them in a pot and add one cup of water (hot or cold).
Add salt, crushed red pepper flakes, black pepper, and sumac to the chickpeas.
Cook over medium heat until the chickpeas are nice and soft and most of the liquid has evaporated and absorbed into the chickpeas. Adjust seasoning as needed.
To make the yogurt sauce, grate two or three garlic cloves (or use 2 tbsp).
Add tahini paste (2 tbsp) to a bowl.
Whisk in one cup of plain yogurt.
Add the juice of two fresh lemons and salt. Whisk until very smooth.
If the sauce is too thick, add a little water until it reaches a pourable consistency.
While the chickpeas are cooking, toast pine nuts (or slivered almonds) in a pan over medium heat until they are nice and golden.

Recipe extracted by Foodle from “Easy Lebanese Fatteh with Chickpeas” by Dimitra's Dishes. Quantities follow the video and may be approximate — watch the original for technique.