Fatteh

By Unicorns in the Kitchen · 35 min

Ingredients

Instructions

1. Simmer the chickpeas with the water and cumin over medium heat for 10 to 15 minutes, then drain.
2. Tear the pitas into bite-sized pieces. Toast them in olive oil in a pan over medium heat until golden and crispy, or bake or air-fry in a single layer at 350°F for 5 to 8 minutes, watching so they don't burn.
3. Stir the tahini, lemon juice, garlic, salt and pepper into the yogurt until smooth and creamy.
4. Heat a little olive oil in a small skillet over medium heat, add the slivered almonds and toast until lightly golden and fragrant, watching closely.
5. Arrange the pita chips in a single layer on a platter or plates, top with the chickpeas, spoon the yogurt sauce generously over them, then sprinkle with the almonds.
6. Garnish with the chopped parsley and serve immediately while still warm.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicLemonYoghurtAlmondChickpeaCanned chickpeaTahini