Lebanese · beginner
Lebanese Warm Chickpea Fatteh With Garlic Yogurt And Toasted Pine Nuts
Layers of crispy baked pita pieces, warm spiced chickpeas, garlic tahini yogurt sauce, and golden toasted pine nuts.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Spread pita bread squares on a baking sheet and bake at 190C for 8 minutes until golden and crispy.
- 02
Heat drained chickpeas in a saucepan with half cup of reserved canned liquid and ground cumin for 5 minutes over medium heat.
- 03
Whisk together Greek yogurt, grated garlic, tahini, and half teaspoon salt in a bowl until smooth.
- 04
Melt butter in a small skillet over medium-low heat, add pine nuts, and stir continuously for 3 minutes until golden brown.
- 05
Assemble by spreading toasted pita pieces at the bottom of a wide serving dish, followed by warm spiced chickpeas.
- 06
Ladle garlic yogurt sauce over chickpeas and top immediately with hot toasted pine nuts and warm butter from the skillet.
A LITTLE KITCHEN KNOW-HOW
Textured Layering
Constructing contrasting textures by placing crunchy base elements under warm cooked legumes and cool sauce.
Notes from the kitchen
- Assemble fatteh right before serving to keep the pita chips crispy under the warm toppings.
- Warm the yogurt mixture slightly over a warm water bath if it feels too cold straight from the refrigerator.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
