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Here are the ingridients that are required to make a heavenly Fatteh – Chickpeas with yogurt:
- You need 1 can of chickpeas.
- Take pieces of Crispy flatbread.
- Prepare of For the sauce.
- Provide 200 g of yogurt.
- Prepare 3 tbsp of tahini (sesame paste).
- Provide 1 squeeze of lemon juice.
- Use 1 of crushed garlic clove.
- Provide of Salt.
- You need of Cumin.
- Take 1 of bit of the water you use to boil the chickpeas.
- You need of For the toppings.
- Prepare 2 tbsp of butter.
- You need of pine nuts, shredded almonds, cashew.
- Use of Paprika and cumin.
Done with the ingridients? Here are the instructions on cooking Fatteh – Chickpeas with yogurt:
- Rinse the chickpeas then boil them until cooked.
- Put the flatbread pieces in the oven until crispy.
- 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).
- Spread the chickpeas in an oven dish and then put the crispy bread on top.
- Melt some butter in a saucepan/pan and fry the nuts.
- 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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