Fatteh; a Garlicky Yogurt, Chickpea, and Pita Chip Breakfast
Are you one of those people who can’t face a sweet breakfast? Us too! In Lebanon, many breakfasts are savoury, and are often created with leftovers from the night before (we FEAST).
An absolute favourite breakfast is Fatteh (“crumbs”), made from leftover pita bread, yogurt, and chickpeas. It’s really simple to make and so good that you’ll want to eat it for every meal.
We also like things to be simple, so we use our very own pita chips.
Drain and rinse your chickpeas then place in a pan on the stove. Add ¼ cup of water and simmer until water is absorbed.
Mix the minced garlic cloves, yogurt, Alamir Bakery Tahini and a pinch of salt in a bowl.
Layer the pita chips with the drained, warm chickpeas, and top with the yogurt mixture.
Garnish with coriander and pine nuts, drizzle with extra virgin olive oil, and add the lemon on the side for the citrus-aholics.
Ingredients
Directions
Drain and rinse your chickpeas then place in a pan on the stove. Add ¼ cup of water and simmer until water is absorbed.
Mix the minced garlic cloves, yogurt, Alamir Bakery Tahini and a pinch of salt in a bowl.
Layer the pita chips with the drained, warm chickpeas, and top with the yogurt mixture.
Garnish with coriander and pine nuts, drizzle with extra virgin olive oil, and add the lemon on the side for the citrus-aholics.