Chickpea fatteh
Warm spiced chickpeas over crispy pitta with garlicky yoghurt. A Levantine favourite.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chickpeas (tin)3 tins
- Pitta breads6 pittas
- Natural yoghurt400 g
- Garlic3 cloves
- Lemons1 lemon
- Cucumber1 cucumber
- Tomatoes250 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 200°C (180°C fan). Tear the pitta into bite-size pieces, toss with a tablespoon of oil on a tray and bake for 8 minutes until crisp.6 pittas
- Tip the chickpeas into a pan with the water from the tins, a teaspoon of cumin and a pinch of salt. Warm over a medium heat for 5 minutes.3 tins chickpeas
- Grate the garlic into the yoghurt and stir in a squeeze of lemon juice. Chop the cucumber and tomatoes.400 g natural yoghurt3 cloves garlic1 lemon1 cucumber250 g tomatoes
- Layer in a wide dish: crisp pitta first, then the chickpeas lifted out with a slotted spoon, then the yoghurt. Top with the cucumber and tomatoes and eat straight away, while the pitta is still crunchy.
Sizzle a teaspoon of paprika in a little hot oil and drizzle it over the top. It looks and tastes the part.
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