Easy Lebanese Fatteh with chickpeas
Fried bread, chickpeas in a garlic tahini yoghurt sauce
Ingredients
- 2 Lebanese flat breads large
- vegetable oil for frying
- 1 can chickpeas with water retained
- 3 cups plain yoghurt
- juice of ½ lemon
- 1-2 garlic cloves
- 2 tablespoon tahini
- handful pine nuts
- 3 tablespoon butter
- 1 teaspoon salt
Instructions
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Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen paper and set aside
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Toast the pine nuts in a heavy non stick pan until golden, set aside
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In a pot, heat the chickpeas for around 5 minutes with their water, topping up with boiling water if necessary so they are covered by at least an inch
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In a wide mixing bowl, crush the garlic cloves with the salt
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Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon
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Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce
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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
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You are now ready to assemble your fatteh. Prepare a large serving plate or individual plates and add the bread croutons as a base
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Ladel on the yoghurt chickpea sauce
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Scatter with pine nuts and drizzle on the brown butter
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Serve immediately