Chickpea Fatte
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Prep Time15 mins
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Cook Time5 mins
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Serving2
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Ready In20 mins
Deep fried pita bread is topped with warmย chickpeasย and creamy yogurt in this delicious but simple breakfast dish. Fatte in Arabic literally translates to โcrumbs.โ The pita used in this dish is usually a few days old or stale so, no longer fresh enough for sandwiches and such but, perfect for frying! There are so many different types of fatte, all more irresistible than the next. One of my favorites is made with seasoned ground beef (or tiny bite size pieces). There is also a chicken version or shrimp or a vegetarian eggplant one!
Fatte is often served during Ramadan because of how easy it is to put together. Not only would it make a wonderful side dish for iftar, it is also considered a โbreakfast food,โ so, it would be delicious for suhour (pre-dawn meal). If you want to make this dish a bit healthier, you can toss the cut-up pita with olive oil and bake as an equally tasty alternative. You can also bake or fry the pita days in advance and keep in an airtight baggie (once fully cooled). The yogurt sauce in this dish is usually just plain yogurt flavored with crushed garlic and some tahini. I have seen this dish made with or without tahini paste and both are delicious. You may boil your ownย chickpeasย but to be honest, I usually make this as a โquickโ dish so using cannedย chickpeasย is a quick and easy alternative.
This dish must be served immediately to experience the crunchy pita and creamy yogurt. If made in advance the pita will get soggy and just isnโt the same! Another way to serve this is to assemble the dish without the cooked pita and then serve the pita on the side for your guests to put in their own plate.
STEP 1
Using kitchen scissors or your hands cut the pita bread into small 1-2 inch pieces.
STEP 2
Deep fry the pita bread until golden brown and remove and place on a paper towel lined plate or
spread the cut pita on a baking sheet and bake for 5 minutes on 400 degrees until light brown and crispy.
STEP 3
Wash the canned chickpeas and place in a small pot with some water.
Warm chickpeas in water over medium-low heat for 5-7 minutes.
Set aside.
STEP 4
Mash the cloves of garlic with a dash of salt (about 1/2 teaspoon).
Add the plain yogurt and tahini and mix until combined.
STEP 5
In a small skillet, heat the olive oil.
Add the nuts and cook for a few minutes until golden brown and toasted.
Remove the nuts to stop the cooking along with the oil and set aside.
STEP 6
Assemble the fatteh in a large serving plate or in individual bowls.
Start with the fried pita on the bottom, followed by the room temperature chickpeas, then the yogurt and lastly drizzle the nuts and oil over the top.
Garnish with parsley and serve immediately!
Chickpea Fatte
Ingredients
- 15 oz Chickpeas
- 2 cups Pita Bread
- 1 cup Plain White Milk Yogurt
- 1 Clove of Garlic
- 2 tsp. Tahini Paste
- Salt to Taste
- 2 tb. Pine Nuts
- 2 tb. Olive Oil
Instructions
- Using kitchen scissors or your hands cut the pita bread into small 1-2 inch pieces.
- Deep fry the pita bread until golden brown and remove and place on a paper towel lined plate or spread the cut pita on a baking sheet and bake for 5 minutes on 400 degrees until light brown and crispy.
- Wash the canned chickpeas and place in a small pot with some water. Warm chickpeas in water over medium-low heat for 5-7 minutes. Set aside.
- Mash the cloves of garlic with a dash of salt (about 1/2 teaspoon). Add the plain yogurt and tahini and mix until combined.
- In a small skillet, heat the olive oil. Add the nuts and cook for a few minutes until golden brown and toasted. Remove the nuts to stop the cooking along with the oil and set aside.
- Assemble the fatteh in a large serving plate or in individual bowls. Start with the fried pita on the bottom, followed by the room temperature chickpeas, then the yogurt and lastly drizzle the nuts and oil over the top.
- Garnish with parsley and serve immediately!
Nutrition
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