Chickpea fattet recipeby Vava Berry
Fattet is Lebanese comfort food with layers of flavours and texture: a pungent chickpea stew topped with tahini yogurt and mingled with crispy pita and pinenuts.
Prep time: 10 minutes | Cooking time: 40 minutes
- 3 wholemeal pitta
- 4 tbsp olive oil
- 75g pine nuts
- 1 large onion, finely chopped
- ½ tsp allspice
- ½ tsp chilli flakes
- ¼ tsp cinnamon
- ½ tsp dried mint
- 200ml passata
- 3 tbsp pomegranate molasses
- 2 x 400g tins chickpeas, drained and rinsed
- 1 garlic clove, crushed
- 400g Greek yogurt at room temperature
- 3 tbsp tahini
- 350g kohlrabi, peeled
- Juice of ½ lemon
- 1 tsp honey
- 60g parsley, leaves and stems finely chopped
- 1 tsp sumac
- Pomegranate seeds to garnish
- Preheat the oven to 180C/ 160C fan/Gas 4.
- Slice open the pitta and cut each half into 2.5cm squares. Season, toss in the two tablespoons of oil and spread on a baking-tray. Spread the pine nuts on a separate baking-tray. Bake both for 20 minutes, or until the pine nuts are golden and the pitta croûtons are toasted and very crisp.
- Fry the onion in two tablespoons of oil for 10-15 minutes until soft and caramelised. Add the spices, mint, passata, molasses, chickpeas and 100ml water. Simmer uncovered for 15 minutes. You want to reduce the sauce but still have a good amount left. Add more water if needed.
- Mix the garlic and a generous pinch of salt into a paste, then blend well with the yogurt and tahini. Finely grate the kohlrabi, sprinkle with lemon and honey, season with salt and mix well. Set aside for a few minutes. Mix in the parsley and sumac.
- Add a third of the croûtons and pine nuts to the chickpeas. Divide the chickpea mixture between the plates. Spoon some of the yogurt mixture on top and sprinkle with more croûtons and pine nuts. Garnish with pomegranate seeds and serve with the kohlrabi salad.