Lebanese Fatteh: Chickpea, Yogurt & Crispy Pita
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.
- 2 whole pita breads, split and torn into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, divided, plus more for serving
¾ teaspoon kosher salt, divided
2 cups Cabot Plain Greek Yogurt
- 3 tablespoons tahini
- 2 cloves garlic, grated
- 1 lemon, juiced
- 1 15-ounce can chickpeas
½ teaspoon ground cumin
⅓ cup pine nuts
½ teaspoon Aleppo pepper, plus more for serving
- Chopped mint and chives for serving
PREHEAT oven to 375°F.
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.
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.
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.
SPREAD the yogurt on a serving platter. Top with the pita, chickpeas, and pine nuts. Serve garnished with mint, chives, and more olive oil.
- Serving Size
- 1/6 of recipe
- per serving
- 26 grams
- Saturated Fat
- 7 grams
- 25 milligrams
- 440 milligrams
- 28 grams
- 4 grams
- 4 grams
- 13 grams
- 184 milligrams