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Lebanese chickpea fatteh with toasted pita, smooth tahini yogurt, pine nuts, parsley, and paprika.

Lebanese Chickpea Fatteh

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Toasted pita and warm chickpeas layered with smooth lemon-garlic tahini yogurt and toasted pine nuts.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Lebanese, Levantine
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pita and Chickpeas
  • 4 large pita breads torn into irregular pieces
  • 2 tbsp olive oil
  • 3 cups cooked chickpeas drained and rinsed
  • 1 cup low-sodium vegetable stock
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt
Tahini Yogurt Sauce
  • 2 cups plain whole-milk yogurt
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic finely grated
  • 1/2 tsp fine salt
To Finish
  • 2 tbsp unsalted butter
  • 1/3 cup pine nuts
  • 1/4 cup flat-leaf parsley chopped
  • 1/2 tsp sweet paprika

Equipment

  • Large shallow serving dish
  • Medium saucepan
  • Mixing bowl
  • Small skillet

Method
 

Toast and Warm:
  1. Toss pita with olive oil and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes until crisp with irregular golden edges.
  2. Simmer chickpeas with stock, cumin, and salt for 8 minutes. Drain, reserving a little hot stock.
Make the Sauce:
  1. Whisk yogurt, tahini, lemon juice, garlic, and salt until completely smooth. Thin with 2 to 4 tablespoons of reserved chickpea stock.
  2. Melt the butter in a small skillet and toast the pine nuts until evenly golden.
Assemble:
  1. Layer the toasted pita and warm chickpeas in a shallow dish. Spoon the smooth sauce broadly over the top.
  2. Finish with pine nuts, parsley, and paprika and serve immediately before the pita softens fully.

Nutrition

Calories: 470kcalCarbohydrates: 50gProtein: 18gFat: 24gSaturated Fat: 7gCholesterol: 25mgSodium: 610mgFiber: 10gSugar: 8g

Notes

  • Use room-temperature yogurt and warm, not boiling, chickpea stock to keep the sauce smooth.
  • Assemble only when ready to eat; keep pita, chickpeas, and sauce separate for make-ahead storage.