How to Prepare Favorite Fatteh - Chickpeas with yogurt

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We hope you got insight from reading it, now let's go back to fatteh - chickpeas with yogurt recipe. To cook fatteh - chickpeas with yogurt you only need 14 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Fatteh - Chickpeas with yogurt:

1. Get 1 can of chickpeas.
2. Get pieces of Crispy flatbread.
3. Prepare of For the sauce.
4. Take 200 g of yogurt.
5. Provide 3 tbsp of tahini (sesame paste).
6. Prepare 1 squeeze of lemon juice.
7. Prepare 1 of crushed garlic clove.
8. Prepare of Salt.
9. You need of Cumin.
10. Use 1 of bit of the water you use to boil the chickpeas.
11. Take of For the toppings.
12. You need 2 tbsp of butter.
13. Take of pine nuts, shredded almonds, cashew.
14. Use of Paprika and cumin.

Instructions to make Fatteh - Chickpeas with yogurt:

1. Rinse the chickpeas then boil them until cooked.
2. Put the flatbread pieces in the oven until crispy.
3. Mix the yogurt sauce ingredients and add some of the water you used to boil the chickpeas in to make the mixture a bit liquidy (but still creamy).
4. Spread the chickpeas in an oven dish and then put the crispy bread on top.
5. Melt some butter in a saucepan/pan and fry the nuts.
6. Pour the yogurt over the chickpeas and bread then drizzle the nuts and butter on top with a pinch of paprika and cumin (i slightly burnt the nuts but that’s fine).

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt. Top with parsley, cashew mixture (along with butter), and ¼ cup mint. To save time, soak the chickpeas in water and baking soda: the alkalinity of the soda breaks down the beans' cellular walls and reduces the cooking time. Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word "fatta".

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