Fatteh with chickpeas
Dimitra's Dishes · ♥ 981 likes · 27.9K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ⅓ cup pine nuts
- olive oil
- 2 tbsp garlic powder
- black pepper
- oregano
Mix olive oil with garlic powder, black pepper and oregano (za'atar optional).
Spread over two baking trays so they do not overcrowd; bake at 350F about 10 minutes, until golden and crisp. Watch they do not burn.
- 2 can cans of chickpeas
Drain two cans of cooked chickpeas, rinse with a little cold water and put in a small pot.
- 1 cup water
- salt
- crushed red pepper flakes
- black pepper
Add a cup of water, a little salt, a pinch of crushed red pepper flakes, black pepper, half a teaspoon of cumin and about half a teaspoon of sumac.
- ½–1 tsp sumac
Cook over medium heat until the chickpeas are soft and most of the liquid has evaporated and absorbed. Taste and adjust the seasoning.
- 2 cloves garlic cloves
- 2 tbsp tahini paste
- 1 cup plain yogurt
- ¼ cup lemon juice
For the sauce, combine two finely grated garlic cloves, two tablespoons of tahini, a cup of plain yogurt, about a quarter cup of fresh lemon juice and a little salt.
- ½ tsp ground cumin powder
- salt
- water
Whisk until very smooth; thin with a little water to an almost pourable consistency. Taste.
Toast pine nuts in a dry pan until golden, watching that they do not over-brown.
Assemble just before serving so the chips do not go soggy: crush some pita chips as the bottom layer, top with the chickpeas, then plenty of the yogurt sauce (thinned more if it has thickened).
Assembling the layers
- sumac
- parsley
- olive oil
Top with the toasted pine nuts, sumac, finely chopped parsley and a few more crushed chips; finish with a drizzle of olive oil.
Toppings and taste