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Fatteh aux pois chiches

Name: Fatteh aux pois chiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: LB
Ingredients: 2 pita breads; 2 tbsp olive oil; 2 cans (400g each) chickpeas, with their liquid; 400g thick plain yogurt; 3 tbsp tahini; 2 cloves garlic, crushed; 1 lemon, juiced; 1 tsp ground cumin; 2 tbsp butter; 40g pine nuts; 1 pinch paprika; 1 handful chopped parsley; to taste salt

15m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Pain pita croustillant, pois chiches chauds et sauce yaourt-tahini à l'ail, garnis de pignons au beurre.

#lebanese#chickpeas#yogurt#tahini#pita#pine-nuts#tripoli

Portions

Ingrédients

Nutrition

calories520

protein22g

carbs52g

fat26g

fiber11g

Par portion

Étapes

Make the pita crispy

Heat the oven to 200°C. Cut the pita into small squares and toss with the olive oil. Bake on a tray for 8–10 minutes until golden and crunchy.

⏱9:00

Warm the chickpeas

Pour the chickpeas and their liquid into a pan. Add ½ teaspoon of the cumin and a pinch of salt. Heat until bubbling, then keep warm on low heat.

⏱5:00

Make the yogurt sauce

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Toast the pine nuts

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Build the dish

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Top and serve

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Make the pita crispy

Heat the oven to 200°C. Cut the pita into small squares and toss with the olive oil. Bake on a tray for 8–10 minutes until golden and crunchy.

⏱9:00

Warm the chickpeas

Pour the chickpeas and their liquid into a pan. Add ½ teaspoon of the cumin and a pinch of salt. Heat until bubbling, then keep warm on low heat.

⏱5:00

Make the yogurt sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Toast the pine nuts

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Build the dish

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Top and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Tripoli, northern Lebanon📅 19th century🥣 LB

Fatteh is the warm cousin of fattoush: another dish built on broken bread. In Tripoli and Beirut, small shops open at dawn to serve bowls of fatteh, hummus and fava beans to workers before the day begins.

There are many types of fatteh, made with chicken, eggplant or meat, but chickpea fatteh is the classic one.