Easy Lebanese Fatteh With Chickpeas Recipes
EASY LEBANESE FATTEH WITH CHICKPEAS
Fried bread, chickpeas in a garlic tahini yoghurt sauce
Provided by Zaatar and Zaytoun
Categories Breakfast
Number Of Ingredients 10
Steps:
- Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen towel and set aside
- Toast the pine nuts in a heavy non stick pan until golden, set aside
- In a pot, heat the chickpeas with their water, topping up with boiling water if necessary so they are covered by at least an inch for around 5 minutes
- In a wide mixing bowl, crush the garlic cloves with the salt
- Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon
- Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce
- Heat the butter in a small pot on low heat until it starts to foam and turn golden brown. Turn off the heat and set aside
- You are now ready to assemble your fatteh. Prepare a large serving plate or individual plates and add the bread croutons as a base
- Ladel on some of the yoghurt tahini chickpea sauce on top
- Scatter with pine nuts and drizzle on the brown butter
- Serve immediately
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