Fatteh with Chickpeas
A quick, comforting Middle Eastern-style dish of crispy pita pieces topped with warm chickpeas and a creamy yogurt sauce, finished with a sprinkle of herbs and spices.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 15g
Ingredients
- 2 pieces pita bread
- 2 tbsp olive oil
- 1 can (15 oz) canned chickpeas
- 1 cup plain yogurt
- 1 clove garlic
- 1 tsp ground cumin
Instructions
- 1
Cut the 2 pita breads into bite-size pieces and spread on a baking sheet. Drizzle with 1 tbsp olive oil and toast in a 400°F oven until golden and crisp, about 8 minutes.
- 2
In a small bowl, mix 1 cup yogurt, 1 minced garlic clove, and 1/2 tsp cumin. Season with salt and set aside.
- 3
In a saucepan, heat 1 tbsp olive oil over medium. Add the drained chickpeas and 1/2 tsp cumin, and cook until warmed through, about 5 minutes.
- 4
Spread the crispy pita on a serving plate, spoon the warm chickpeas over, and drizzle with the yogurt sauce. Sprinkle with paprika or fresh herbs if you have them.
- 5
Serve immediately while the pita is still crunchy.
Tools you’ll need
- baking sheet
- small bowl
- saucepan
- knife
- cutting board
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