Single Crisp Pita Chickpea Fatteh | Supa

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🍱Lunch🟢Easy⏱30 minBowl

Single Crisp Pita Chickpea Fatteh

Name: Single Crisp Pita Chickpea Fatteh
Total time: 30 min
Yield: 1 portions
Cuisine: Middle Eastern
Ingredients: 100 g Yogurt Plain unsweetened whole-milk yogurt; 1 tsp Butter Unsalted; 0.5 cup Chickpeas Already cooked and drained chickpeas, skins retained; 2 g Garlic Fresh peeled garlic; 5 g Pine Nuts Raw unsalted; 2 g Parsley Fresh; 40 g Pita bread Plain pocket pita, split into thin layers; 2.5 tbsp Water 30 ml chickpeas, 10 ml yogurt sauce; 10 g Tahini Plain sesame paste; 1 tsp Lemon Juice; 0.3 g Cumin Ground; 0.5 tsp Olive oil; To taste Salt; To taste Black Pepper

One Lebanese-style layered bowl of crisp pita, warm cumin chickpeas and garlic-tahini yogurt, finished with toasted pine nuts and butter; assemble just before eating.

Ingredients

100 g

Yogurt

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1 tsp

Butter

0.5 cup

Chickpeas

2 g

Garlic

5 g

Pine Nuts

2 g

Parsley

40 g

Pita bread

2.5 tbsp

Water

10 g

Tahini

1 tsp

Lemon Juice

0.3 g

Cumin

0.5 tsp

Olive oil

To taste

Salt

To taste

Black Pepper

Steps

10 min1

Bake

Heat the oven to 190 °C. Separate all the pocket pita into thin layers and tear into bite-size pieces. Toss with all the olive oil and a little salt on a small parchment-lined tray. Bake for 7-10 minutes, turning once, until golden and completely crisp; watch the thin edges closely.

10 min2

Simmer

Put all the already cooked drained chickpeas in a small saucepan with 30 ml water, all the cumin, a little salt and black pepper. Cover and simmer for 8-10 minutes until hot and soft. Uncover briefly if needed so only a little creamy liquid remains; retain it all.

3 min3

Whisk all the yogurt, tahini, lemon juice, finely crushed garlic and the remaining 10 ml water into a smooth pourable sauce. Finely chop all the parsley. In a tiny pan warm all the butter and pine nuts over low heat for 2-3 minutes, stirring until the nuts are lightly golden, then immediately take off the heat.

Immediately before eating, place all the crisp pita in one shallow bowl. Spoon over all the warm chickpeas and their remaining liquid, then all the yogurt sauce. Pour every pine nut and drop of butter on top and scatter all the parsley. Eat the entire layered bowl immediately as one portion while some pita remains crisp; do not add extra bread or discard any layer.