This is the second recipe I developed for GRAIN. Fatteh is a well know dish that includes a texture of velvety yogurt and crispy pita on top of a cooked vegetable or grain. For this recipe, I used the most well-known type of Fatteh, Chickpea Fatteh.
2 cups cooked chickpeas
500g of plain yogurt (Balkan Style preferred)
2 cloves garlic
3 tbsp lemon juice
2 tbsp tahini paste
1/4 cup mixture of pine nuts and slivered almonds
2 tbsp chopped parsley
2 pita bread rounds
1 tsp cumin
1/4 tsp salt
Either use freshly cooked chickpeas or reheat cooked chickpeas, though freshly cooked is preferred if you can. Preheat the oven to 350 degrees. Rip or cut pita bread into 1-1.5 inch pieces and place on a baking sheet and into the oven.
Toast the nuts in a dry pan on medium heat. Using a pestle and mortar or food processor puree the garlic with a pinch of salt. In a bowl, whisk together yoghurt, tahini, garlic, 1 tbsp of the lemon juice, and 1/4 tsp of salt together. Once the bread is toasted, toss the pieces in olive oil to coat.
In a separate bowl mix the hot chickpeas with 2 tbsp of the lemon juice, a pinch of salt, and a pinch of cumin.
To serve, you can plate it in 2 ways. One big bowl and then serve to small bowls, or plate in smaller bowls directly. First, place the chickpeas in at the bottom. Top with the yogurt mixture, toasted pita, nuts, and then drizzle olive oil. Season with cumin and parsley to finish.
This is one of those dishes that you can heat up the next day and it's still so good. It is a perfect breakfast or lunch dish.