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Chickpea Fatteh

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roubashahin.com.au

BreakfastMainsSides
Chickpea Fatteh is so easy to prepare. The layers of chickpeas and crispy bread in garlic yogurt, tahini sauce are as delicious as it sounds. 
PREP TIME
20 minutes
COOK TIME
15 minutes
Assemble
5-7 minutes
SERVES
6-8

About this recipe

Chickpea (hummus) Fatteh is a Lebanese and Middle Eastern dish that has been made since ancient times and continues to be a favourite throughout the Middle East. Hummus, in Arabic, is chickpeas, part of the legume family which provides an array of health benefits. Back in Lebanon, Fateh was my popular childhood breakfast dish. Here in Australia, I have it at any time of the day. The chickpea fatteh along with the chicken and rice fatteh are my absolute favourites.

Fatteh is so easy to prepare, popular as a starter, and a delicious meal for vegetarians. You can serve it individually or on a large platter where everyone shares.

The layers of chickpeas and crispy bread in garlic yogurt and tahini sauce are as delicious as it sounds. And if you love the combination of tahini and yogurt, then you will fall in love with my lentil and herb-baked cauliflower.

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Ingredients

  • 2 x 400 gram can chickpeas
  • 4 tablespoon ghee or oil for frying
  • 2 large pocket Arabic bread- cut into 2-3 cm squares
  • 2 garlic cloves crushed
  • 1 kg natural greek style yogurt
  • 3 tablespoons tahini (hulled)
  • 4-5 tablespoons cold water
  • salt to season
  • 3 tablespoon ghee (extra)
  • ⅓ cup pine nuts
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Notes from Rouba

  • There are no rules when it comes to frying your bread. You can fry the bread with olive oil or butter instead of ghee. You could even toast the bread under a grill to avoid frying (have to admit though, frying the bread adds a beautiful crunch and flavour to this dish).
  • It’s perfectly fine to also use olive oil to fry the pine nuts instead of ghee.
  • This recipe feeds up to 8 people.  For a smaller portion, half all quantities and use a smaller serving dish.
  • Keep in mind that the quality of tahini can vary with different brands. Adding more water may be required.

Method

Step 1.

Rinse the chickpeas from canning liquid and add them to a pot and cover generously with water. Boil for approximately 15 minutes or until they soften.

Step 2.

In the meantime, fry the bread in two batches. Heat ½ the ghee in a fry-pan over medium heat. Add ½ of the Arabic bread and fry until golden brown. Remove and drain on paper towels. Repeat.

Place the bread in the serving dish.

Step 3.

To make the yogurt sauce, add crushed garlic, natural yogurt, tahini, salt, and water into a bowl and mix until smooth.

Step 4.

In a serving platter, layer evenly with crispy bread, then drained chickpeas. Reserve a handful of chickpeas for garnishing. Pour the yogurt mixture over the top. Top with the reserved chickpeas.

Heat extra ghee in a small fry pan, and add pine nuts. Stir till golden and drizzle both ghee and pine nuts over the yogurt. Garnish with chopped parsley. Alternatively, serve it individually with a sprinkle of paprika or pomegranate seeds (optional).

Chickpea Fatteh

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Assemble Time 7 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 x 400 gram can chickpeas
  • 4 tablespoon ghee or oil for frying
  • 2 large pocket Arabic bread- cut into 2-3 cm squares
  • 2 garlic cloves crushed
  • 1 kg natural greek style yogurt
  • 3 tablespoons tahini hulled
  • 4-5 tablespoons cold water
  • salt to season
  • 3 tablespoon ghee extra
  • ⅓ cup pine nuts

Method
 

Step 1.
  1. Rinse the chickpeas from canning liquid and add them to a pot and cover generously with water. Boil for approximately 15 minutes or until they soften.
Step 2.
  1. In the meantime, fry the bread in two batches. Heat ½ the ghee in a fry-pan over medium heat. Add ½ of the Arabic bread and fry until golden brown. Remove and drain on paper towels. Repeat.
  2. Place the bread in the serving dish.
Step 3.
  1. To make the yogurt sauce, add crushed garlic, natural yogurt, tahini, salt, and water into a bowl and mix until smooth.
Step 4.
  1. In a serving platter, layer evenly with crispy bread, then drained chickpeas. Reserve a handful of chickpeas for garnishing. Pour the yogurt mixture over the top. Top with the reserved chickpeas.
  2. Heat extra ghee in a small fry pan, and add pine nuts. Stir till golden and drizzle both ghee and pine nuts over the yogurt. Garnish with chopped parsley. Alternatively, serve it individually with a sprinkle of paprika or pomegranate seeds (optional).

Sahtan - Enjoy in Good Health

Chickpeas & LentilsLebanese ClassicsRamadanunder 30 minutesVegetarian

What do you think?

5/5 (4 Reviews)

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4 Responses

  1. I really look forward to each of your recipes and your love in the kitchen. I have tried many of your recipes, this chickpea fatteh is one of my favorites. Even beginners in cooking can use your instructions to prepare this excellent and delicious dish. Thanks Rouba💕

    Reply

    1. thank you so much!! I’m so glad to hear. I’m a very visual person and I believe that we know best when we’re shown.

      Reply

  2. First time trying Fatteh recipe. Your recipe was easy to follow and quick to make. Best of all it taste delicious, can’t wait to make it again.
    Website looks fantastic, can’t wait to try out more of the recipe. Xxx

    Reply

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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