Fatta Chickpeas — Print Recipe

An Egyptian comfort dish featuring layers of toasted bread, seasoned chickpeas, and a garlicky yogurt sauce, drizzled with spiced butter and toasted pine nuts.

Ingredients

2 cups chickpeas, soaked overnight
3 rounds pita bread
2 cups plain yogurt
4 cloves garlic, crushed
3 tbsp tahini
2 tbsp lemon juice
2 tbsp butter
1 tsp cumin
1/2 tsp paprika
1/4 cup pine nuts
Salt to taste

Instructions

1 Boil the soaked chickpeas in salted water for about 45 minutes until tender, then drain and reserve one cup of the cooking liquid.
2 Toast or fry the pita bread until golden and crispy, then break into pieces and spread as a base layer in a serving dish.
3 Mix the yogurt with crushed garlic, tahini, lemon juice, and a splash of the chickpea cooking water to create a smooth, pourable sauce.
4 Spoon the cooked chickpeas over the bread, pour the yogurt sauce on top, and finish by drizzling with melted butter infused with cumin and paprika, and scattered pine nuts.

Did You Know?

This dish is a staple at Egyptian breakfast tables and is believed to have been eaten in similar form during the time of the pharaohs.