🥣 Chickpea fatteh
Chickpea fatteh is a warm layered dish of crunchy pita chips, soft chickpeas and a garlicky yogurt and tahini sauce, crowned with toasted pine nuts. The contrast between the crisp bread, the warm beans and the cool sauce is the point of the dish. It is a classic Levantine breakfast, especially on Fridays, and a frequent Ramadan dish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked chickpeas with some cooking liquid
- 100 g pita chips
- 400 g plain yogurt
- 2 tbsp tahini
- 2 garlic cloves, crushed
- Juice of ½ lemon, salt
- 30 g pine nuts, toasted
- Paprika and parsley to garnish
Method
- Heat the chickpeas in their liquid with salt.
- Whisk the yogurt with tahini, garlic, lemon juice and salt.
- Put the pita chips in a serving dish and top with the hot chickpeas and a little liquid.
- Pour over the sauce, sprinkle with pine nuts, paprika and parsley and serve immediately.
How to make it lighter
- Bake your own pita chips without oil instead of using fried ones.
- Use more chickpeas and fewer chips for a more filling, lower-calorie bowl.
- Limit the pine nuts to a 10 g sprinkle.
History
Fatteh takes its name from the Arabic word for crumbling bread, and the chickpea version is one of the most widespread in Syria, Lebanon, Palestine and Jordan. In Damascus it is a traditional weekend breakfast served in specialist breakfast shops.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →