Fatteh with Yogurt and Chickpeas
A layered Syrian comfort dish of toasted flatbread, spiced chickpeas, creamy garlic yoghurt and toasted pine nuts, served warm or at room temperature.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 5
Preheat the oven to 200°C / 400°F (180°C fan). Toss the pita squares with 1 tbsp olive oil, spread on a baking tray and toast for 8–10 minutes until golden and crisp.
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Step 2 of 5
Meanwhile, heat the remaining 1 tbsp olive oil in a skillet over medium heat, add cumin and paprika, stir briefly, then add the chickpeas and fry for 5 minutes until lightly browned; season with salt and pepper.
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Step 3 of 5
In a bowl combine the yoghurt, minced garlic, lemon juice, salt and pepper; stir until smooth.
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Step 4 of 5
To assemble, layer the toasted pita in a serving dish, spread the warm chickpeas over it, dollop the yoghurt mixture on top and smooth with a spatula.
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Step 5 of 5
Garnish with toasted pine nuts and chopped parsley; serve immediately or let sit 5 minutes for flavours to meld.
Notes from the kitchen
If Greek yoghurt is unavailable, use regular plain yoghurt strained through a cheesecloth. Store leftovers in the fridge, covered, for up to 2 days; re‑heat the bread and chickpeas before serving.
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