Levantine Chickpea Fatteh

Levantine fatteh layers crisp pita, warm chickpeas, and garlicky tahini yogurt, finished with pine nuts and parsley for a satisfying lunch.

Instructions

1. 1

   Heat the oven to 400°F (200°C). Toss the torn pita with 2 tablespoons (30 ml) of the olive oil and spread it on a baking sheet in one layer.

2. 2

   Bake the pita on the middle rack until crisp and golden, stirring once, 10-12 minutes. Let it cool for a few minutes; it will crisp further as it stands.

3. 3

   Put the pine nuts in a dry skillet over medium-low heat and toast, stirring often, until lightly golden and fragrant, 3-5 minutes. Transfer them to a plate immediately so they do not burn.

4. 4

   Warm the chickpeas in a saucepan over medium heat with 1/2 cup (120 ml) water, the ground cumin, and 1/4 teaspoon (1 g) of the salt, stirring occasionally, until hot, 5-7 minutes. Drain off most of the water, leaving the chickpeas moist.

5. 5

   Whisk the yogurt, tahini, garlic, lemon juice, and the remaining 1/4 teaspoon (1 g) salt in a bowl until smooth. If the sauce is too thick to spoon easily, whisk in 1-2 tablespoons (15-30 ml) water.

6. 6

   Arrange the crisp pita in a shallow serving dish, reserving a small handful for the top. Spoon the warm chickpeas evenly over the pita.

7. 7

   Spread the tahini-yogurt sauce over the chickpeas. Do not toss the layers, or the pita will lose its texture too quickly.

8. 8

   Scatter the reserved pita, toasted pine nuts, and parsley over the top. Drizzle with the remaining 1 tablespoon (15 ml) olive oil and dust with paprika and a pinch of cumin.

9. 9

   Serve immediately while the pita is still crisp and the chickpeas are warm.

Tips for the Best Levantine Chickpea Fatteh

• Use plain, unsweetened yogurt; Greek yogurt works, but thin it with a little water so the sauce spreads easily.
• Tahini can separate in its jar. Stir it thoroughly before measuring, and whisk it with the yogurt gradually to prevent a lumpy sauce.
• For softer chickpeas, simmer them a few minutes longer with the water. Canned chickpeas are convenient, but home-cooked chickpeas also work well.
• Bake the pita rather than overcrowding the pan. Crowding traps steam and leaves the bread chewy instead of crisp.
• Assemble only what you plan to eat. The chickpeas and sauce can be prepared up to 1 day ahead and refrigerated, while the pita can be baked 2 days ahead and stored airtight.
• For a nut-free finish, omit the pine nuts or replace them with toasted sunflower seeds; the dish remains traditional in its main components.

Storage and Reheating

Refrigerate the chickpeas and yogurt sauce separately in airtight containers for up to 3 days. Store baked pita airtight at room temperature for up to 2 days. Reheat the chickpeas gently on the stovetop or in the microwave, and assemble with the pita just before serving; assembled fatteh does not freeze or reheat well.

Frequently Asked Questions

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