Fatteh (Spiced Chickpeas with Crispy Pita and Garlicky Yogurt)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
4958 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Fatteh (Spiced Chickpeas with Crispy Pita and Garlicky Yogurt)
Description
The yogurt sauce blends plain whole milk yogurt with tahini, minced garlic, lemon juice, and kosher salt to a creamy, smooth consistency that forms the tangy base of the dish. Pita pockets are halved, brushed with olive oil, sliced into triangles, and toasted until golden and crisp, providing a crunchy textural layer. Chickpeas are simmered with cumin, garlic, salt, and pepper to infuse warmth and aroma.
To assemble, yogurt sauce is layered with the warm spiced chickpeas and crispy pita chips. Toasted pine nuts are cooked carefully to a golden color and seasoned with Aleppo pepper for a gentle heat and smoky flavor. Fresh green onions and minced parsley garnish add brightness and herbal notes to the final presentation.
The dish benefits from using pita pockets halved for thinner, crispier chips that retain crunch even when layered with sauce. Keeping a close watch when toasting pine nuts prevents burning and preserves their delicate flavor. This dish pairs well as a light vegetarian main or part of a mezze spread.
Ingredients
For the yogurt sauce
- 1 cup whole milk yogurt plain
- 2 to 3 tablespoons tahini
- 1 to 2 garlic finely minced, cloves
- 2 lemon juiced
- kosher salt
For the chickpeas
- 3 pita bread pita pockets are preferred
- extra virgin olive oil
- 2 chickpeas canned, 15 ounce
- 1 teaspoon cumin ground
- kosher salt
- black pepper
- 1 garlic minced, clove
- 2 green onion trimmed and both white and green parts chopped
- 1/3 cup pine nuts
- 1 teaspoon Aleppo pepper optional
- 1 tablespoon parsley for garnish, minced
Instructions
- Preheat the oven: Heat the oven to 350°F.
- Make the garlicky yogurt sauce: In a small mixing bowl, combine the yogurt, tahini, 1-2 minced garlic cloves, and lemon juice. Season with a big pinch of kosher salt. Whisk until well-combined. If needed, add a little bit of water 1 tablespoon at a time, to achieve a somewhat loose but creamy consistency.
- Prepare the pita: If you’re using pita pockets, split them in half through the middle so you have two thin rounds for each pita. Brush both sides with extra virgin olive oil, then slice into small triangles.
- Toast the pita triangles: Arrange the pita triangles on a sheet pan in one single layer and toast in the heated oven until crispy and golden brown, about 5-7 minutes. Remove and set aside.
- Simmer the chickpeas: Put the chickpeas and their liquid in a saucepan and add enough water to cover by a couple of inches. Add the cumin, a good dash of kosher salt and black pepper, and 1 clove of minced garlic. Simmer until the liquid is mostly absorbed, about 15 minutes .
- Finish the chickpeas: When the chickpeas are ready and tender, turn the heat off, taste, and adjust seasoning. Add a drizzle of extra virgin olive oil and half of the chopped green onions. Toss to combine.
- Toast the pine nuts: In a small skillet, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the pine nuts and cook, tossing regularly, until they turn golden brown, about 2-3 minutes. Add Aleppo pepper (if using). The oil should turn a beautiful amber color. Turn the heat off immediately.
- Assemble the fatteh: Arrange the majority of the crispy pita chips on a large plate or platter. Top the pita with about half of the cooked chickpeas, then add about half of the garlicky yogurt sauce on top to cover the chickpeas. Now, add the remaining pita and the rest of the chickpeas, finishing with the remainder of the garlicky yogurt sauce.
- Garnish: Finally, pour the toasted pine nuts with the spicy olive oil over the top and sprinkle with the remaining chopped scallions. Serve immediately!
Notes
- Using pita pockets split in half creates thinner, crispier chips that hold up well under the sauce.
- Watch pine nuts closely while toasting, as they can burn quickly; remove the pan slightly early since they continue to cook in residual heat.
- Aleppo pepper adds mild smoky heat to toasted pine nuts but is optional.
- This dish is suitable as a flavorful vegetarian main or appetizer in Middle Eastern meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4958 kcal
% Daily Value*
| Calories | 495.8kcal | 25% |
| Carbohydrates | 66.4g | 22% |
| Protein | 20.9g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5.3g | 27% |
| Cholesterol | 8mg | 3% |
| Sodium | 897.7mg | 37% |
| Potassium | 694.4mg | 15% |
| Fiber | 13.6g | 54% |
| Sugar | 4.8g | 10% |
| Vitamin A | 413.6IU | 8% |
| Vitamin C | 32.5mg | 36% |
| Calcium | 230.6mg | 23% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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