Fatteh is a Middle Eastern dish (also sometimes known as fetteh) which consists of oven roasted chick peas, pita bread, herbs and spices and is topped with sour cream or yoghurt.
I made this for dinner, and whilst broccoli isn’t traditionally a part of the dish, it made the cut in my version. Lets face it, I have a broccoli addiction. I couldn’t have a meal without any vegetables AND it adds to the meal nutritionally and taste wise. 
Using a simple recipe, this meal would be great for an entrée at a dinner party because you literally season, throw everything in the oven drink a glass of wine and are ready to serve 20 minutes later.
The final and most important step is a generous serve of sour cream or yoghurt. Voila! A perfect entree is born.
Fatteh: Baked Chickpeas and Pita
- Yield: 4 servings 1x
Description
A Middle Eastern chickpea bake with herbs, spices, pita bread and drowned in yoghurt or sour cream.
Ingredients
- 3 pitas, cut into wedges
- 1 tin (400 g) chickpeas drained and rinsed
- 1 cup (225 g) plain yogurt or sour cream
- 1/2 a brown onion sliced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander/cilantro
- 1 teaspoon tahini
- 1 teaspoon lemon juice
- 1/2 cup toasted pine nuts
- olive oil
- parsley to serve
- salt and pepper
Instructions
- Preheat the oven to 180 deg cel
- Put the pita wedges on a baking tray and bake for 10 minutes, until lightly browned and crispy. Remove from the oven and set aside.
- Whilst pita is baking, in a small fry pan heat some olive oil and fry the onion for 3-4 minutes or until fragrant and browned. Set aside.
- In a small bowl combine a drizzle of olive oil, minced garlic, the cumin, ground coriander, paprika, tahini and lemon juice. Mix thoroughly and then coat the chickpeas in the mixture.
- Combine the chickpeas and onion in a casserole/oven safe dish and bake in the oven for a further 10 minutes, to heat the chickpeas through.
- Remove from oven, serve on some pita chips and break some additional pita chips over the dish and then add yoghurt/sour cream.
- Sprinkle with pine nuts and parsley and serve with additional pita chips!
- Eat straight away
Notes
Best eaten straight away and served with extra pita chips.
For a gluten free version, replace the pita with gluten free wraps or crackers!
- Category: Main
- Cuisine: Middle Eastern
Frequently Asked Questions
Can I use canned chickpeas instead of dried for this recipe?
Yes, you can use canned chickpeas; just rinse and drain them before roasting to remove excess sodium.
What herbs and spices do you recommend for seasoning the chickpeas?
Common choices include cumin, paprika, and garlic powder, but you can also experiment with your favorites to enhance the flavor.
Is it necessary to add broccoli to the dish?
No, broccoli is not traditional, but it adds nutritional value and a nice crunch; feel free to omit it or substitute with another vegetable.
