I wanted to make a simple appetizer for my Aidiladha lunch/dinner with my family. It ended up tasting extremely similar to the Whipped Cheese with Honey dip I made for my dinner party (minus the chickpeas). 

The difference is that this Chickpea Fateh used much cheaper ingredients. Instead of using pricey Feta cheese, natural yogurt was so much cheaper. It’s definitely more wallet-friendly so I would recommend making this if you’re on a budget. Also, the bread that’s served together is fried beforehand and forms the base for this dish. Otherwise, it will taste the same. 

Ingredients

• 500g Natural Yogurt or Greek Yogurt
• 400g canned Chickpeas, strained and washed
• 1 clove Garlic, minced
• 2 tbsp hulled Tahini
• 2-3 tbsp Cold Water
• A pinch of Salt
• A pinch of Black pepper
• 2 tbsp Olive Oil or Neutral Cooking Oil
• 2-3 Tortillas or Pita Bread, cut into smaller pieces
• 20g Pistachios, toasted
• 1 stalk Spring Onion, finely chopped

1. In a mixing bowl, mix the yogurt, minced garlic, and tahini. Add 1 tbsp of cold water at a time to loosen the mixture. It shouldn’t be too watery. Season with salt and black pepper. Make sure the mixture is well-combined. 

2. In a saucepan, boil the chickpeas for about 30 minutes or until they soften over low-medium heat. After they are cooked, strain and let the chickpeas rest.

3. Pour the olive oil into a large skillet over medium-high heat. Fry the tortilla or pita bread until it’s brown and crispy. If you’re frying in batches, make sure to use your oil in batches too. Alternatively, coat the tortillas with olive oil and let them toast in the oven. 

4. Arrange the fried tortilla or pita bread on your serving dish. This would form your bottom-most layer. Next, pour the ¾ of the yogurt sauce before adding the chickpeas on top. Layer the remaining yogurt sauce on the chickpeas and then, garnish with the leftover chickpeas, chopped pistachios, and scallions. You’re ready to serve. Enjoy!

Original recipe from Rouba Shahin