Salads Vegetarian

Fatteh recipe (Chickpea bake) – Moroccan soup bar

November 27, 2014

ATTN MELBOURNE. I have solved all your problems. I have re-(attempted to) recreate the infamous fatteh  (sour cream and chickpea dish) recipe from Moroccan Soup Bar, North Fitzroy. If you don’t live in Melbourne then trust me when I say this dish is loved all around town.

It’s a Middle Eastern dish (also sometimes known as fetteh) which consists of oven roasted chick peas, pita bread, herbs and spices and topped with sour cream/yoghurt. 

vegetarian fatteh recipe with chickpeas

I made this for dinner, and whilst broccoli isn’t traditionally a part of the dish, it made the cut in my version. Lets face it, I have a broccoli addiction.  I couldn’t have a meal without any vegetables AND it adds to the meal nutritionally and taste wise.

Using a simple recipe, this meal would be great for an entrée at a dinner party because you literally season, throw everything in the oven drink a glass of wine and are ready to serve 20 minutes later.

moroccan fatteh recipe with chickpeas

The final and most important step is a generous serve of sour cream or yoghurt. Voila! A perfect entre is born.

Sharing is caring and my favourite way to connect with loved ones so I think you should invite some of your favourite people and make them fatteh! They’ll love you forever (or at least as long as it lasts..)

vegetarian fatteh recipe with chickpeas

Have you ever tried fatteh? Do you have another favourte Middle Eastern dish I could try?

Share this recipe with your friends and maybe they’ll make it for you! (share buttons below post) 

Have a wonderful day, Bec x

Fatteh
Serves 4
A Middle Eastern chickpea bake with herbs, spices, pita bread and drowned in yoghurt or sour cream.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3 pitas, cut into wedges
  2. 1 tin (400 g) chickpeas drained and rinsed
  3. 1 cup (225 g) plain yogurt or sour cream
  4. 1/2 a brown onion sliced
  5. 3 cloves garlic, minced
  6. 1 teaspoon cumin
  7. 1 teaspoon smoked paprika
  8. 1 teaspoon ground coriander/cilantro
  9. 1 teaspoon tahini
  10. 1 teaspoon lemon juice
  11. 1/2 cup toasted pine nuts
  12. olive oil
  13. parsley to serve
  14. salt and pepper
Instructions
  1. Preheat the oven to 180 deg cel
  2. Put the pita wedges on a baking tray and bake for 10 minutes, until lightly browned and crispy. Remove from the oven and set aside.
  3. Whilst pita is baking, in a small fry pan heat some olive oil and fry the onion for 3-4 minutes or until fragrant and browned. Set aside.
  4. In a small bowl combine a drizzle of olive oil, minced garlic, the cumin, ground coriander, paprika, tahini and lemon juice. Mix thoroughly and then coat the chickpeas in the mixture.
  5. Combine the chickpeas and onion in a casserole/oven safe dish and bake in the oven for a further 10 minutes, to heat the chickpeas through.
  6. Remove from oven, serve on some pita chips and break some additional pita chips over the dish and then add yoghurt/sour cream.
  7. Sprinkle with pine nuts and parsley and serve with additional pita chips!
  8. Eat straight away
Notes
  1. Best eaten straight away and served with extra pita chips.
  2. For a gluten free version, replace the pita with gluten free wraps or crackers!
Dancing Through Sunday http://www.dancingthroughsunday.com.au/

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28 Comments

  • Reply Bits and bobs and delicious cake - Dancing Through Sunday February 27, 2015 at 4:01 am

    […] live in Melbourne, add it to your ‘to eat’ list or you could make their winning dish, Fatteh, at […]

  • Reply Esther - sewpollyesther January 5, 2015 at 10:25 pm

    Just picture me, sitting on Pinterest in Manchester, UK while the childlets entertain themselves briefly with an episode of Magic School Bus searching for a great recipe for Fatteh, a meal that I first ate exactly where you mention, at the Morrocan Soup Bar in Melbourne a taste that has never left me since.

    Thanks for this, I’m looking forward to having a go at it for my mum’s birthday dinner tonight.

    • Reply Bec June 25, 2015 at 8:37 pm

      Oh Ester! I never saw this comment… I can’t believe it. That sounds just perfect and I am so happy I could help.. I hope you made it and I hope it was delicious and I hope you make it back to Moroccan Soup Bar one day!!!!!!!!!!! xxx

  • Reply Nina | Whats for eats December 15, 2014 at 1:15 pm

    In the words of the Darryl Kerrigan (but updated for 2014) “This is going straight to Pinterest”

    • Reply Bec December 15, 2014 at 4:42 pm

      BEST COMMENT ALL WEEK!!! INFACT.. ALL MONTH!

  • Reply The Pretty And The Mayhem: 07.12.2014 | Pretty Mayhem December 7, 2014 at 3:26 pm

    […] On the menu this week: glazed donuts with macaron sprinkles, Moroccan fatteh, and brown butter choc chip […]

  • Reply Easy Christmas Cookies - Fabulous Foodie Fridays #30 - Bake Play Smile December 4, 2014 at 8:30 pm

    […] up I love, love, LOVE the look of Bec from Dancing Through Sunday’s Fatteh recipe – perfect for when you’re after a light, meat-free dinner. Bec always has super yummy […]

    • Reply Bec December 5, 2014 at 8:41 am

      Thanks for sharing!!! FFF is becoming a highlight of my Friday! x

  • Reply Aga December 2, 2014 at 11:59 am

    Sounds delicious. I’ll be making this for one of our meatless Mondays.

    • Reply Bec December 2, 2014 at 1:51 pm

      Yay, I can’t wait to see it!

  • Reply Thalia @ butter and brioche December 1, 2014 at 3:10 pm

    Love middle eastern flavours and dishes so I can imagine I would love this fatteh! Definitely something delicious I need to make for myself. Pinned!

    • Reply Bec December 1, 2014 at 3:45 pm

      It’s the perfect combination of spices, herbs and creammmy goodness.

  • Reply Shruti December 1, 2014 at 2:43 pm

    OMG! This looks yumm… Cannot wait to try!

    • Reply Bec December 1, 2014 at 3:44 pm

      I think I am going to make it again this week!

  • Reply Sammie @ The Annoyed Thyroid November 30, 2014 at 10:31 pm

    So hubby is on this low cholestrol diet where he is (to his horror) “encouraged” to eat more pulses. As much as he hates legumes, I think he will love this, he’s a sucker for anything Middle Eastern and delicious, and this is going to hit the spot on both counts!

    • Reply Bec December 1, 2014 at 10:37 am

      Then this is the meal to start him on a *hopeful* pule loving journey! Let me know how it goes. It’s honestly SO delicious I hope he loves it.

  • Reply Alexandra November 29, 2014 at 2:03 am

    Mmm, this is a very pretty dish. Love the addition of broccoli.

  • Reply Lauren @ Create Bake Make November 28, 2014 at 6:15 pm

    Oh my, I know where i’ll be going next time I’m in Melbourne!

    • Reply Bec November 30, 2014 at 6:33 pm

      Moroccan Soup bar – you must! x

  • Reply Danielle L November 28, 2014 at 11:02 am

    I love the Moroccan Soup Bar, I even choose it as my birthday meal a couple of years ago! This looks so good, I can’t wait to try it.

    • Reply Bec November 28, 2014 at 4:27 pm

      What a great birthday meal!

  • Reply Lucy @ Bake Play Smile November 28, 2014 at 10:37 am

    Gimme, gimme, gimme!!! Are you looking for a flat mate to taste test all these goodies??? Hehehe xx

  • Reply Georgia November 28, 2014 at 9:34 am

    I can’t even deal with how much I need this in my face right now.

    • Reply Bec November 28, 2014 at 10:18 am

      It is a bit of an Inner City Stinge inspired recipe now I think about it – you’re always doing Middle Eastern delights!

  • Reply Jess November 27, 2014 at 1:52 pm

    That looks amazing! And I am taking the suggestion of wine drinking during the baking process as an ESSENTIAL step in the recipe.

    • Reply Bec November 28, 2014 at 9:00 am

      It is indeed!

  • Reply Katie November 27, 2014 at 11:09 am

    YES. My hero.

    • Reply Bec November 27, 2014 at 11:25 am

      Why spanx 😉

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