Fatteh (Pita with Chickpeas and Yogurt)
 
Prep Time
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Total Time
 
Popular throughout Egypt, Palestine, Jordan, Syria, and Lebanon, fatteh takes minutes to make and is an incredibly satisfying snack or appetizer. The ingredients come together to create contrasting textures and temperatures in what can best be described as a deconstructed hummus dish.
Author:
Cuisine: Middle Eastern
Yield: 4 servings
Ingredients
  • 3 pitas, cut into wedges
  • 1¾ cups (275 g) chickpeas (canned or cooked), drained and rinsed
  • Salt
  • 1 cup (225 g) plain yogurt
  • 3 cloves garlic, minced
  • ½ teaspoon cumin
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini paste
  • ⅓ cup pine nuts, toasted
  • Chopped parsley or cilantro
Directions
  1. Preheat the oven to 175C/350F.
  2. Put the pita wedges on a baking sheet and bake for 10 minutes, until lightly browned and crispy. Remove from the oven and set aside. (Alternately, Palestinian recipes often call for frying the pita on the stovetop.)
  3. Put the chickpeas in a small pot along with 100 ml (½ cup) water and simmer over medium-high heat for about 10 minutes, until the water has mostly absorbed and the chickpeas are heated through. Season with salt and remove from the heat.
  4. Meanwhile, put the yogurt, garlic, cumin, lemon juice, tahini paste, and a pinch of salt in a large bowl and whisk until thoroughly combined. Whisk in a little water at a time if the mixture is too thick, until a desired consistency is reached.
  5. Break up the toasted pita wedges a bit and arrange them in an even layer on the bottom of a deep serving platter, bowl, or casserole dish. Top with the warm chickpeas, then the yogurt sauce. Sprinkle with pine nuts and parsley or cilantro and serve with additional pita or pita chips.
Notes
Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2013/fatteh-pita-chickpeas-yogurt/