This is the second recipe from our friend Dallah, incorporating so many things we love all in one delicious, and dare we say, beautiful dish. It really is best with freshly cooked chickpeas, cooked until they are soft and creamy.
Purchase our GRAIN Kabuli Chickpeas for this recipe here.
Dallah's Chickpea Fatteh:
2 cups cooked GRAIN Kabuli Chickpeas
500g of plain yoghurt (Balkan Style preferred)
2 cloves garlic
3 tbsp lemon juice
2 tbsp tahini paste
1/4 cup mixture of pine nuts and slivered almonds
2 tbsp chopped parsley
2 pita bread rounds
1 tsp cumin
Either use freshly cooked chickpeas or reheat cooked chickpeas, though freshly cooked is preferred if you can.Preheat the oven to 350 degrees. Rip or cut pita bread into 1-1.5 inch pieces and place on a baking sheet and into the oven.
Toast the nuts in a dry pan on medium heat. Using a pestle and mortar or food processor puree the garlic with a pinch of salt. In a bowl, whisk together yoghurt, tahini, garlic, lemon juice, and 1/4 tsp of salt together. Once the bread is toasted, toss the pieces in olive oil to coat.
In a separate bowl mix the hot chickpeas with 2 tbsp of the lemon juice, a pinch of salt, and a pinch of cumin.
To serve, you can plate it in 2 ways. One big bowl and then serve to small bowls, or plate in smaller bowls directly. First place the chickpeas in at the bottom. Top with the yogurt mixture, toasted pita, nuts, and then drizzle olive oil. Season with cumin and parsley to finish.
From Dallah: "I prefer to have the chickpeas hot and the yogurt cool. You can also heat up the yogurt after mixing in the ingredients as well. This is one of those dishes that you can heat up the next day and its still so good. It is a perfect breakfast or lunch dish."
Abdallah (Dallah) El Chami is a Lebanese Canadian versed in the world of countryside Lebanese food. He is partial to crowded tables, dim lighting, and good conversation. Dallah currently spends his time between startups and developing #thedallahmenu. Follow him on Instagram @thedallah or visit The Dallah Menu.