|

Chickpea fatteh – Caroline’s Cooking

Chickpea fatteh is a conventional dish that’s a good way to make use of up leftover pita, however actually it is a lot extra. The easy mixture of crisp pita chips, savory seasoned yogurt and chickpeas is a scrumptious mixture of flavors and textures.

Chickpea fatteh – Caroline’s Cooking

This put up could include affiliate hyperlinks, the place we earn from qualifying purchases. See extra particulars within the coverage web page.

Many cultures have developed dishes to make use of leftover, stale bread, resembling Italian panzanella salad, Spanish garlic soup (with bread chunks within the soup) and brunch-y dishes like French toast and stratas.

That is one other ingenious means to make use of up leftover bread, on this case usually pita or different comparable flatbreads. It is easy, tasty and scrumptious, too.

Chickpea fatteh – Caroline’s Cooking

What does fatteh imply?

“Fatteh” is Arabic for “crumbs” or “crumbled”. That is just about the concept behind the dish, that you just break up the bread and layer them up with toppings. You may additionally see the title transcribed as fette, fetté, fatta or fattah. The salad fattoush can also be a variation on the identical thought.

It is a dish that you will discover in a number of completely different variations in Egypt and the Southern Levant area, together with Lebanon, Syria, Jordan and Palestine. 

The roots of the dish have been traced again to the thirteenth century, with this variation most probably from Damascus. Although that mentioned, the precise origins are slightly unclear, particularly with variations across the area.

Totally different locations use barely completely different substances and would possibly eat it at completely different occasions of the day. In Egypt, it’s normal for particular events and feasts, resembling a part of iftar throughout Ramadan. In Lebanon, you might need it for breakfast or brunch, in addition to within the night.

Chickpea fatteh – Caroline’s Cooking

Fatteh variations

This dish comes with many alternative variations, some with meat and others vegetarian. Some with extra toppings and others less complicated. It is also a type of dishes that may be thought-about extra broadly – in Palestine, for instance, you may even see it thought-about a class to incorporate dishes like musakhan, the place sumac rooster is served over bread.

Just about all (other than the likes of musakhan) contain crispy pita, seasoned savory yogurt after which another form of topping. Chickpea, eggplant and meats like floor lamb or shredded rooster are usually the preferred. You typically add toasted nuts on prime, too.

This chickpea model is one I really like not simply because it is tasty however as a result of it is so splendidly fast. Sure, it is slightly higher with home-cooked chickpeas. However even with canned it is a tasty mixture of flavors and textures.

Chickpea fatteh – Caroline’s Cooking

Make forward suggestions

One of many nice issues about this dish is that you may put together quite a lot of it prematurely. You can also make the toasted pita chips forward of time and in addition add the seasonings to the yogurt. You too can toast the nuts for the topping.

Nevertheless, you’ll want to wait to layer every thing up till you’re about to serve it. Should you depart the yogurt on the pita too lengthy, they are going to change into comfortable which form of takes away from the character of the dish. 

Chickpea fatteh is a splendidly straightforward and engaging dish. It has an awesome mixture of flavors and textures, and is ideal to snack on, no matter time of day you select to get pleasure from it. So be sure you get pleasure from it quickly.

Chickpea fatteh – Caroline’s Cooking

Attempt these different Center Japanese dishes:

Chickpea fatteh

This straightforward mixture of crisp pita chips, savory seasoned yogurt, chickpeas and pine nuts is a scrumptious mixture that you could possibly get pleasure from any time.

Prep Time10 minutes

Prepare dinner Time10 minutes

Whole Time20 minutes

Course: Breakfast, Snack

Delicacies: Center Japanese

Servings: 2

Energy: 407kcal

Writer: Caroline’s Cooking

Save

Substances

For pine nut topping

  • ½ tablespoon olive oil
  • 2 tablespoon pine nuts

For pita chips

  • 1 pita bread approx 75-80g, 2 if small
  • 1 teaspoon olive oil or slightly extra, as wanted

For remainder of dish

  • 1 cup plain yogurt 240ml
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 1 clove garlic crushed
  • 2 tablespoon water approx, or slightly extra as wanted
  • cup chickpeas 110g
  • 1 pinch paprika
  • 1 pinch sumac elective, to prime
  • 1 stem parsley to garnish
  • 2 mint leaves or slightly extra/much less, to garnish

Directions

For pine nuts

  • Heat the oil in a small skillet/frying pan over a medium warmth and add the pine nuts. Prepare dinner for a pair minutes, turning as wanted till they’re browned however not burning. Preserve an in depth eye on them as they will shortly flip from brown to burnt. Take away from the skillet and drain on kitchen paper. You can also make these forward, as fits.

For pita chips

  • Preheat the oven to 350F/175C. Cube the pita bread into roughly 1in/2.5cm items. Place the pita on a baking sheet/tray (unlined) and drizzle over slightly olive oil.

  • Unfold out the pita items after which bake for round 8 – 10 minutes till the pita items are crisp and gently browning. Take away from the oven and both enable to chill and retailer at room temperature till wanted, or you should utilize right away (each heat and room temperature work).

To construct dish

  • Combine collectively the yogurt, lemon juice, tahini, garlic and salt till nicely mixed. Add some water, as wanted, to make the combination clean and comparatively fluid, however not too runny – simply clean sufficient that it’s going to unfold over the pita.

  • Create a layer of pita chips on one among two plates (you may put all collectively after which share or have separate plates, as you favor). Dot over a layer of the seasoned yogurt.

  • Prime the yogurt with the chickpeas and the toasted pine nuts. Sprinkle over some sumac and paprika. Roughly tear a number of parsley and mint leaves, scatter these excessive then serve.

Notes

Observe typically this has the next quantity of yogurt combination in comparison with the pita chips – regulate to your style. Additionally, I made it with a comparatively thick Greek-style yogurt however you may as well use a thinner yogurt. Thicker is simple to scoop however would not ‘dollop’ as simply on prime. 

Diet

Energy: 407kcal | Carbohydrates: 40g | Protein: 15g | Fats: 22g | Saturated Fats: 5g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 9g | Ldl cholesterol: 16mg | Sodium: 215mg | Potassium: 500mg | Fiber: 6g | Sugar: 9g | Vitamin A: 254IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 3mg

Bear in mind to pin for later!

Chickpea fatteh – Caroline’s Cooking

Similar Posts

Leave a Reply