Fatteh (Spiced Chickpeas with Crispy Pita and Garlicky Yogurt)

Ingredients

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Tahini

  Dips and Spreads - Wegmans

  2 tblsp or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Salt

  Table

  1 dash or 0.4g

• Pita bread

  White, enriched

  300g

• Olive oil

  Salad or cooking

  100g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  30 oz or 851g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Pine nuts

  Nuts, dried

  ⅓ cup or 45g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Preheat the oven: Heat the oven to 350F.
2. Make the garlicky yogurt sauce: In a small mixing bowl, combine the yogurt, tahini, 1-2 minced garlic cloves, and lemon juice. Season with a big pinch of kosher salt. Whisk until well-combined. If needed, add a little bit of water 1 tablespoon at a time, to achieve a somewhat loose but creamy consistency.
3. Prepare the pita: If you're using pita pockets, split them in half through the middle so you have two thin rounds for each pita. Brush both sides with extra virgin olive oil, then slice into small triangles.
4. Toast the pita triangles: Arrange the pita triangles on a sheet pan in one single layer and toast in the heated oven until crispy and golden brown, about 5-7 minutes. Remove and set aside.
5. Simmer the chickpeas: Put the chickpeas and their liquid in a saucepan and add enough water to cover by a couple of inches. Add the cumin, a good dash of kosher salt and black pepper, and 1 clove of minced garlic. Simmer until the liquid is mostly absorbed, about 15 minutes .
6. Finish the chickpeas: When the chickpeas are ready and tender, turn the heat off, taste, and adjust seasoning. Add a drizzle of extra virgin olive oil and half of the chopped green onions. Toss to combine.
7. Toast the pine nuts: In a small skillet, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the pine nuts and cook, tossing regularly, until they turn golden brown, about 2-3 minutes. Add Aleppo pepper (if using). The oil should turn a beautiful amber color. Turn the heat off immediately.
8. Assemble the fatteh: Arrange the majority of the crispy pita chips on a large plate or platter. Top the pita with about half of the cooked chickpeas, then add about half of the garlicky yogurt sauce on top to cover the chickpeas. Now, add the remaining pita and the rest of the chickpeas, finishing with the remainder of the garlicky yogurt sauce.
9. Garnish: Finally, pour the toasted pine nuts with the spicy olive oil over the top and sprinkle with the remaining chopped scallions. Serve immediately!
10. (source: https://www.themediterraneandish.com/fatteh-spiced-chickpeas-with-crispy-pita-and-garlicky-yogurt/)

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