Lebanese chickpeas Fatteh


Fatteh in Arabic means crushed. Fatteh is a popular dish in the Levantine countries that is very simple to do, low cost, yet quite filling. There are several variations of Fatteh, some of them with eggplant or lamb or even chicken. Fatteh combines hot and cold ingredients and is usually eaten at breakfast as well as at supper.

One of the most common Fatteh recipes is the one with hommos, meaning chickpeas. Try it out, it is easy and delicious!

Lebanese chickpeas fatteh

Time: 20 minutes | Yield: 4 people


  • 3 small size pitas, open in 2
  • 900 g chickpeas (canned or cooked)
  • 975 g plain yogurt
  • 2 garlic cloves, minced
  • ½ teaspoon cumin
  • Handful of pine nuts, toasted
  • Handful of sliced almonds, toasted
  • Handful of walnuts, toasted
  • Salt

Lebanese chickpeas fatteh

Lebanese chickpeas fatteh


  1. Preheat the oven to 200° C
  2. Put the pita on a baking pan and bake until lightly browned and crispy. Remove from the oven and set aside
  3. Heat the chickpeas in water and simmer over medium-high for about 10 minutes, until the chickpeas are well heated. Remove excess water if any, season with cumin and remove from the heat
  4. Meanwhile, put the yogurt, garlic and salt in a large bowl and whisk until thoroughly with a little water to reduce the thickness of the yogurt
  5. Toast all the nuts in the oven or in a little bit of salted butter until lightly browned
  6. Break up the toasted pita in small pieces and layer them evenly in a Pyrex or another serving dish. Top them with a layer of the hot chickpeas, then add the yogurt mix
  7. Sprinkle with nuts and serve
  8. You can add some chopped parsley should you wish to decorate your dish

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