Ingredients:
- 2 cups of boiled or canned chickpeas, with broth
- 1 tub yogurt (full fat preferable)
- 5 Lebanese pita bread (small size)
- 3tbs Tahini
- 3 tbs boiled chickpea (processed into a paste in a food processor) (optional)
- 1 lemon (juice)
- 2 cloves of garlic
-
1/2-1 tsp salt (or to taste)
- 2 tbs ghee
-
1/4 cup pinenuts
To garnish: Parsley, pomegranate seeds, paprika
Method:
- Cut up the pita bread into squares (1 inchx1inch approximately)
- You can use the pita as is, or toast it on a baking sheet, or even deep fry it
- In a bowl, mix the yogurt, tahini, lemon juice, crushed garlic cloves, salt, and the chickpea paste
- Heat the chickpeas
- Assemble the pita in a deep dish, add the chickpeas with the broth, and drizzle the yogurt sauce on top
- In a hot pan, melt the ghee, add the pinenuts, and sautee until golden brown
- Add the sizzling ghee and pine nuts on top of the fatteh dish
- Garnish with parsley, pomegranate seeds, and paprika