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. Fatteh – chickpea yoghurt bake is by new best friend.
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.
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.
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..)
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
- 3 pitas cut into wedges
- 1 tin 400 g chickpeas drained and rinsed
- 1 cup 225 g plain yogurt or sour cream
- 1/2 a brown onion sliced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander/cilantro
- 1 teaspoon tahini
- 1 teaspoon lemon juice
- 1/2 cup toasted pine nuts
- olive oil
- parsley to serve
- salt and pepper
- Preheat the oven to 180 deg cel
- 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.
- 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.
- 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.
- 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.
- Remove from oven, serve on some pita chips and break some additional pita chips over the dish and then add yoghurt/sour cream.
- Sprinkle with pine nuts and parsley and serve with additional pita chips!
- Eat straight away
For a gluten free version, replace the pita with gluten free wraps or crackers!