Go Back

Easy Lebanese Fatteh with chickpeas

Fried bread, chickpeas in a garlic tahini yoghurt sauce

Course Breakfast
Cuisine Lebanese
Keyword Authentic, Brunch, Easy
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Author Zaatar and Zaytoun


  • 2 Lebanese flat breads large
  • Vegetable oil for frying
  • 1 can chickpeas with water retained
  • 3 cups plain yoghurt
  • Juice of 1/2 lemon
  • 1-2 garlic cloves
  • 2 tbsp tahini
  • Handful pine nuts
  • 3 tbsp butter
  • 1 tsp salt


  1. Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen towel and set aside

  2. Toast the pine nuts in a heavy non stick pan until golden, set aside
  3. In a pot, heat the chickpeas with their water, topping up with boiling water if necessary so they are covered by at least an inch for around 5 minutes

  4. In a wide mixing bowl, crush the garlic cloves with the salt

  5. Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon

  6. Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce

  7. Heat the butter in a small pot on low heat until it starts to foam and turn golden brown. Turn off the heat and set aside
  8. You are now ready to assemble your fatteh. Prepare a large serving plate or individual plates and add the bread croutons as a base

  9. Ladel on some of the yoghurt tahini chickpea sauce on top

  10. Scatter with pine nuts and drizzle on the brown butter

  11. Serve immediately