Chickpea and Herb Fatteh

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toss the pita with the oil, za’atar, salt and pepper. Spread on a baking sheet and toast in a preheated oven or an air fryer for 10 minutes, tossing halfway through, until golden and crisp. Set aside to cool.

Step 2

Bring the water to a boil, add the soaked chickpeas then reduce the heat to medium and cook for 30-45 minutes, until chickpeas are soft but retain a slight bite. Set aside a cup of the chickpeas and keep the rest warm.

Step 3

Whisk the yogurt, tahini, lemon juice, garlic, salt and pepper, until smooth and pourable. Set aside to thicken.

Step 4

Add the oil and pepper flakes to a frying pan. Heat over medium for 5 minutes, until bubbling and fragrant. Add the paprika and remove from heat. Set aside.

Step 5

In a food processor, add the reserved cup of chickpeas, the fresh herbs, lemon juice, garlic, cumin, salt, oil and 1/3 cup of the chickpea aquafaba and blend until smooth.

Step 6

Mix the herb mixture with the remaining chickpeas.

Step 7

Assemble before serving; spread a layer of the chickpea mixture, drizzle with some of the tahini sauce, then the chili oil, sprinkle some toasted pita with extra tahini and garnish with some almonds or pomegranate seeds.

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