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Olivia

Fatteh

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Fatteh with chickpeas, yogurt, pita chips, pomegranate, and mint for a flavorful Middle Eastern vegetarian dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 321
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups pita chips
  • 1 can 15 oz chickpeas drained and rinsed
  • 1½ cups plain yogurt
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • ¼ cup pomegranate seeds
  • 2 tablespoons fresh mint chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

5 Quart Pot
5 Quart Pot
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Small Stew Pot
Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. Warm chickpeas in a small saucepan with olive oil, salt, and black pepper for 5 minutes.
  2. In a bowl, mix yogurt with minced garlic.
  3. Arrange pita chips in a serving dish.
  4. Spoon warm chickpeas over the pita chips.
  5. Pour yogurt mixture evenly over the top.
  6. Sprinkle pomegranate seeds and chopped mint over the dish before serving.

Nutrition

Calories: 321kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 14mgSodium: 608mgPotassium: 396mgFiber: 6gSugar: 7gVitamin A: 217IUVitamin C: 3mgCalcium: 167mgIron: 3mg

Notes

Serve immediately to keep pita chips crisp.
Add extra yogurt if a creamier texture is preferred.
Garnish with toasted nuts if desired.

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