Depending on the region, most often a baking dish is lined with broken bits of flatbreads and then topped with the cooked ingredients, though some cooks like to crumble the breads into large or smallish pieces as a topping instead of a base. It is not always baked in the oven and sometimes a serving dish is lined with the bread and spread with prepared toppings of the cook's choice.
I decided to try a baked version and this easy casserole is pure comfort food — exactly what the season calls for. As a vegetarian, I opted for a chickpea version that truly is a meal in itself and perfect for a small group of diners. Grinding up some of the chickpeas, layering them over the bread, and then topping with the cooked whole chickpeas and whisked tangy yogurt gives this fatteh an especially satisfying texture. Don't be too sparing with the lemon juice because it adds a pleasing zesty layer of flavour to compliment and enhance the experience.
For an especially delightful and nourishing meal, serve with a grain — such as rice or millet — and a light vegetable salad.
|Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)|
|Recipe by Lisa Turner|
Cuisine: Middle Eastern
Published on October 21, 2012
Simple, filling and nourishing casserole of chickpeas, garlic, spices and toasted pita breads with tangy yogurt and lemon juice
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More chickpea recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Chana Saag (Chickpea and Spinach Curry)
Chickpea and Tomato Salad with Chat Masala
Summer Chickpea Salad
On the top of the reading stack: Jerusalem: A Cookbook by Yotam Ottolenghi
Audio Accompaniment: Brian Eno