Lebanese Fatteh with Pita Chips, Chickpeas, and Yogurt
Maureen Abood recipe - Lebanese/Middle Eastern
- Prep time
- 10 min
- Cook time
- 16 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1-2 loaves pita bread
- 2 tablespoons neutral oil or extra virgin olive oil
- 1 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 2 cups cooked or canned chickpeas (drained)
- 1/2 teaspoon kosher salt
- 2 cups plain whole milk yogurt
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1/4 cup toasted pine nuts
- 2 scallions, thinly sliced
- 2 tablespoons pomegranate seeds
- 1 tablespoon finely chopped fresh mint
- 2 radishes, grated
Instructions
- 1
Make the pita chips. Heat the oven to 375°F and line a sheet pan with parchment. Cut the pita into 1- to 2-inch pieces and pile them on the sheet pan. Drizzle the bread with oil and sprinkle with salt. rub the bread pieces to thoroughly coat with oil and salt. Bake for 10 minutes, stirring the chips and rotating the pan as needed until they are golden brown. Set aside.
- 2
In a medium sauté pan over medium heat, warm the olive oil. Add the garlic and warm just until fragrant (but not browned). Add the chickpeas and salt, stirring to coat with the garlic olive oil and warm the chickpeas, about 3 minutes. Keep warm on low heat.
- 3
In a small saucepan over low heat, combine the yogurt, garlic, salt, and lemon juice. Warm through for about 3 minutes, and keep warm on low heat.
- 4
In two serving bowls or one larger platter, mound the warm chickpeas in the center. Spoon the yogurt sauce on top. Surround or cover the chickpeas and yogurt with the pita chips. Garnish liberally with pine nuts, scallions, pomegranate seeds, fresh min, and grated radish. Serve immediately.