A Middle Eastern chickpea bake with herbs, spices, pita bread and drowned in yoghurt or sour cream.
By Rebecca Thexton
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.
- 3 pitas, cut into wedges
- 1 tin (400 g) chickpeas drained and rinsed
- 1 cup (225 g) plain yogurt or sour cream
- ½ 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
- ½ cup toasted pine nuts
- olive oil
- parsley to serve
- salt and pepper
- 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
For a gluten free version, replace the pita with gluten free wraps or crackers!
Hi! I'm Bec, I live in Melbourne, Australia. I'm obsessed with breakfast foods. I love to cook for people I care about. I am business minded but have a creative heart. My blog, Dancing Through Sunday is about enjoying the little things in life, like a Sunday brunch.