Middle Eastern & North African · Breakfast · Lunch · Dinner
Fatteh
فتة
Crisp baked pita layered with warm cumin-scented chickpeas and a creamy garlic yogurt and tahini sauce, finished with toasted pine nuts, paprika and parsley. A comforting Levantine dish that makes a good breakfast or light dinner.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 46% · Fat 33% · Protein 21%
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Ingredients
For 4 servings- 2 large120 gWhole-wheat pita bread
- 1 tbsp14 gOlive oil
- 2 cans (about 3 cups drained)480 gCanned chickpeas, drained and rinsed
- 1 cup240 gWater
- 1 tspGround cumin
- 1/2 tspSalt
- 1 1/2 cups360 gPlain nonfat Greek yogurt
- 3 tbsp45 gTahini
- 2 cloves6 gGarlic, finely grated
- 2 tbsp30 gLemon juice
- 2 tbsp18 gPine nuts
- 2 tbsp8 gFresh parsley, chopped
- 1/2 tspPaprika
- 1/4 cup40 gPomegranate seeds (optional)
Steps
- 1
Heat the oven to 200 °C / 400 °F.
- 2
Cut the pita into bite-size squares and spread them on a baking tray.
- 3
Brush or toss the pita with the olive oil.
- 4
Bake for 8-10 minutes, until golden and crisp.
- 5
Meanwhile, put the chickpeas, water, cumin and half the salt in a saucepan.
- 6
Simmer for 10 minutes, until the chickpeas are hot and tender.
- 7
In a bowl, whisk the yogurt, tahini, garlic, lemon juice and remaining salt until smooth, adding 2-3 tbsp of the chickpea cooking water to loosen it.
- 8
Toast the pine nuts in a dry pan over medium heat for 2-3 minutes, stirring, until golden.
- 9
Spread the crisp pita over a serving dish.
- 10
Spoon the chickpeas over the pita with a few spoonfuls of their cooking liquid, reserving a handful of chickpeas for the top.
- 11
Pour the yogurt sauce over the chickpeas and top with the reserved chickpeas.
- 12
Sprinkle with pine nuts, paprika, parsley and pomegranate seeds if using, and serve straight away while the pita is still crunchy.
Swaps, storage and make-ahead
Swaps
- Use toasted slivered almonds instead of pine nuts for a cheaper, easier-to-find topping.
- For a vegan version, replace the Greek yogurt with a plain unsweetened soy or coconut yogurt labelled vegan.
- For a gluten-free version, use pita or flatbread labelled gluten-free, and check that your tahini and canned chickpeas are labelled gluten-free too.
- Swap the pomegranate seeds for sliced cucumber or chopped tomato if pomegranates are out of season.
Storage
Fatteh is best eaten fresh, as the pita goes soggy once sauced, and the assembled dish should not be frozen. If you have leftovers, refrigerate within 2 hours and eat within 3 to 4 days; store any extra crisp pita separately in an airtight container at room temperature.
Make ahead
Bake the pita up to 2 days ahead and keep it airtight at room temperature, and make the yogurt-tahini sauce up to 1 day ahead in the fridge. Reheat the chickpeas until steaming hot and assemble just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilkSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (332 g) | Per 100 g | |
|---|---|---|
| Calories | 433 kcal | 130 kcal |
| Protein | 23.4 g | 7 g |
| Carbohydrates | 52 g | 15.7 g |
| of which sugars | 9.1 g | 2.7 g |
| Fiber | 10.9 g | 3.3 g |
| Fat | 16.6 g | 5 g |
| of which saturated | 2 g | 0.6 g |
| Sodium | 722 mg | 217 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
