Recipe for the crowd-pleaser chickpeas and yoghurt fatteh

Aisha Hamad AlMidfa

The chickpeas and yoghurt fatteh is enjoyed in various ways with different variations to the recipe which originated in the Middle East. The fatteh is often enjoyed as a breakfast or an appetizer along with other dishes. Also, it is a crowd-pleaser at parties and gatherings.

It is very refreshing and flavorful with the array of layers that are not overpowering. The chickpeas are a source of protein, making the dish an excellent source for energy.

Ingredients

4 pita bread

500g plain yoghurt

2 cans chickpeas

2 minced garlic cloves

¼ pine nuts

2 lemon

3 tsp tahini

Parsley

½ tsp salt

½ paprika

½ cumin

Method

1. Cut the pieces of pita bread in cubes and toast in the oven until golden brown. Then add the pita bread layer in a serving dish, which will serve as the first layer. 
2. In a mixing bowl add the following mixture to add on top of the pita bread: ½ a cup of the chickpeas water, 1 lemon, cumin, and minced garlic cloves. Mix well then drizzle on top of the pita bread layer. 
3. Strain the chickpeas and add on top of the pita bread layer. Make sure the chickpeas are not chilled and are at room temperature. 
4. In a mixing bowl add: yoghurt, tahini, 1 lemon, and salt. Then add this sauce on top of the chickpeas layer.  
5. Chop some parsley and layer on top. 
6. Toast the pine nuts with butter or oil of your choice, then add on top of the parsley. 
7. Lastly, garnish with a sprinkle of paprika over the whole dish. 

Aisha is an intern with Gulf Today. She covers the Emirati community, culture, and food.