Fatteh ( pita with chickpeas and yogurt)

Name: Fatteh ( pita with chickpeas and yogurt)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 3 Pita bread wedges; 1 3/4 cup Cooked chickpeas, drained and rinsed; 2 cups Plain yogurt; 3 cloves Garlic cloves, minced; 1/2 teaspoon Cumin; 3 tablespoons Lemon juice; 2 tablespoons Tahini paste; 1/2 teaspoon Salt; 1/3 cup Pine nuts , toasted; Handful Chopped parsley

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Servings

Calories in serving

350

Prep

20 min

Cook

20 min

Ingredients

Pita bread wedges		3
Cooked chickpeas, drained and rinsed		1 3/4 cup
Plain yogurt		2 cups
Garlic cloves, minced		3 cloves
Cumin		1/2 teaspoon
Lemon juice		3 tablespoons
Tahini paste		2 tablespoons
Salt		1/2 teaspoon
Pine nuts , toasted		1/3 cup
Chopped parsley		Handful

Fatteh it’s a traditional dish and one of my favorite type of dishes.

This type of dish is usually eaten during Ramadan but it is also often enjoyed for breakfast or lunch .

Directions

Preheat the oven to 355f , put the pita wedges on a baking sheet and bake for 10 minutes, until lightly browned and crispy. Remove from the oven and set aside.
Put the chickpeas in a small pot along with 100ml water and simmer over medium-high heat for about 10 minutes, until the water has mostly absorbed and the chickpeas are heated through. Season with salt and remove from heat.
Meanwhile , put the yogurt, garlic , cumin , lemon juice, tahini paste , and a pinch of salt in a large bowl and whisk until throughly combined. Whisk in a little water at a time if the mixture is too thick, until a desired consistency is reached.
Break up the pita wedges a bit and arrange them in an even layer on the bottom of a deep serving platter,bowl,or casserole dish. Top with the warm chickpeas, then the yogurt sauce. Sprinkle with toasted pine nuts and parsley and serve it with additional pita chips