Fatteh is a Levantine dish made of toasted pita, chickpeas, and a tahini-yogurt sauce. Many recipes use dried chickpeas but we speed up the prep time by using canned. Greek yogurt isn’t traditional but makes a thick, creamy base for the crispy pita and chickpeas.
Directions
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PREHEAT oven to 375°F.
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SPREAD pita pieces on a large rimmed baking sheet in an even layer. Drizzle with 2 tablespoons oil and sprinkle with ¼ teaspoon salt, toss to coat. Toast the pita in the oven, stirring once, until crisp, about 8 to 10 minutes.
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PLACE the can of chickpeas and their liquid into a small saucepan. Add enough water to cover by 1 inch, cumin, and the remaining ½ teaspoon salt. Bring the chickpeas to a simmer over medium-high heat, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until almost all the liquid has evaporated, 10 to 15 minutes.
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HEAT the remaining 1 tablespoon oil in a small skillet over medium heat. Add pine nuts and cook, stirring often, until lightly toasted, about 2 minutes. (Do not walk away as these can burn easily.) Remove the skillet from the heat and add the aleppo pepper.
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SPREAD the yogurt on a serving platter. Top with the pita, chickpeas, and pine nuts. Serve garnished with mint, chives, and more olive oil.