Name: Vegetarian Fatteh With Chickpeas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 pita bread rounds, cut into small squares; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup plain Greek yogurt; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; Salt and black pepper to taste; 2 tablespoons olive oil; 1/4 cup pine nuts, toasted; 2 tablespoons fresh parsley, chopped; 1 tablespoon tahini; Juice of 1 lemon; 1/4 cup vegetable broth; 1/4 cup pomegranate seeds for garnish (optional)

Instructions

Preheat the oven to 350°F (175°C). Spread the pita bread squares on a baking sheet and bake for about 10-12 minutes, or until crispy and golden brown. Set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the chickpeas and sauté for 4-5 minutes, until they start to brown slightly. Season with cumin, paprika, cayenne pepper, salt, and black pepper. Cook for an additional 2-3 minutes. Remove from heat and set aside.
In a small bowl, combine the Greek yogurt, minced garlic, tahini, and lemon juice. Mix well to combine and season with salt to taste.
In a separate saucepan, heat the vegetable broth over low heat. Add the toasted pita bread squares to the broth and allow them to soak for a few minutes until they soften.
To assemble the fatteh, spread the Greek yogurt mixture on the bottom of a serving dish. Top with the pita bread cubes soaked in vegetable broth. Layer the spiced chickpeas on top of the pita bread.
Drizzle any remaining vegetable broth over the chickpeas. Garnish with toasted pine nuts, chopped parsley, and pomegranate seeds.
Serve the Vegetarian Fatteh with Chickpeas warm, allowing guests to mix the layers before indulging in the delightful combination of flavors and textures.

Ingredients

Instructions

Nutrition Facts

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