Prep time: 20 minutes plus soaking
Cook: 1 ½ hours
- 400g dried chick peas, (soaked overnight in water and
- 1 tsp bicarbonate of soda) or use canned chickpeas, rinsed well
- 1 kg low-fat yoghurt
- 2 garlic cloves, crushed
- 2 tbsp tahini
- 1 tbsp sunflower oil
- 1 large Arabic flatbread, cut into small squares
- 20g ghee or butter
- 50g pine nuts
- Micro herbs, to garnish (optional)
1. Bring water to the boil in a large saucepan set over a high heat. Drain the chick peas and add to the pan.
2. Cover with a lid and simmer for 1 hour or more, adding extra water if needed, until you can crush a chick pea against the side of the pan.
3. Meanwhile, whisk together the yoghurt and 100ml water until you reach the desired consistency.
4. Stir in the garlic and tahini, then add 1 tsp each of salt and pepper.
5. Set a large frying pan with the oil over a medium heat. Add the flatbread squares and toast for 3-5 minutes, or until golden on both sides. Set aside until needed.
6. Drain the cooked chick peas, reserving 200ml cooking liquid.
7. Set a frying pan with the butter over a medium heat. Add the pine nuts and fry until golden brown.
8. To assemble the fatteh, layer half of the fried bread into small individual serving pots. Top with most of the chickpeas and half the reserved cooking liquid.
9. Add a layer of yoghurt, then the remaining chick peas and cooking liquid. Garnish with the pine nuts, butter and micro herbs.
From the March 2018 issue of Harper's Bazaar Arabia