Fatteh

Ingredients

• 2 Stück Pita bread
• 400g Dose Canned chickpeas
• 500g Greek yogurt
• 2 EL Tahini
• 1 Lemon, juiced
• 50g Pine nuts
• 2 EL Butter
• 1 TL Cumin
• 2 EL Olive oil
• 1 Zehe Garlic, minced
• 1/4 TL Salt
• 1/4 TL Black pepper
• Optional Fresh parsley, chopped

Instructions

1. Tear the pita bread into bite-sized pieces and spread them on a baking sheet. Toast at 180°C (350°F) for about 5-7 minutes until golden brown and crispy.
2. Drain the chickpeas and warm them in a small saucepan with the cumin and a drizzle of olive oil over medium heat. Stir occasionally and simmer for about 5 minutes until heated through.
3. In a medium bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, salt, and pepper until a smooth and creamy sauce forms. Taste and adjust seasoning as needed.
4. In a small skillet, melt the butter over medium heat. Add the pine nuts and toast for about 2-3 minutes, stirring constantly, until golden brown. Be careful not to burn them.
5. To assemble, spread the toasted pita bread on a serving platter. Layer the warm chickpeas evenly over the bread.
6. Next, spoon the creamy yogurt sauce generously over the chickpeas and spread it evenly. It should form a thick layer.
7. Finally, sprinkle the toasted pine nuts over the yogurt sauce. Optionally, garnish with fresh chopped parsley and serve immediately.

Nutrition