Chickpea & Eggplant Fatteh

Name: Chickpea & Eggplant Fatteh
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 pita bread; 1 tbsp olive oil; 1 cup unsweetened soy Greek-style yogurt; 1½ tbsp tahini; 1 clove garlic; ¼ tsp salt; ½ tbsp olive oil; 1 tsp sweet paprika powder; 1 tsp ground sumac; ¼ tsp salt; 2 tbsp tomato paste; 1 small eggplant; 1½ cup cooked chickpeas; ¼ cup water; 2 tbsp pomegranate molasses; ⅓ cup fresh parsley; 1 tbsp toasted sliced almonds; ¼ lemon

By Pick Up Limes · Pickup LimesPublic

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Fatteh is a classic Middle Eastern dish consisting of crispy pita bread, chickpeas, some mixture of meat and/or veggies, and plenty of spices. The ingredients are layered on top of each other and then drizzled with a flavourful sauce, often a rich and tangy yogurt sauce. This satisfying dish can be enjoyed as an appetizer or as a full meal and is known for its easy preparation and nourishing ingredients.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2

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Recipe source

This recipe was taken from Chickpea & Eggplant Fatteh · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

Cooking for

2pita bread
1 tbspolive oil
1 cupunsweetened soy Greek-style yogurt
1.5 tbsptahini
1 clovegarlic
0.25 tspsalt
0.5 tbspolive oil
1 tspsweet paprika powder
1 tspground sumac
0.25 tspsalt
2 tbsptomato paste
1small eggplant
1.5 cupcooked chickpeas
0.25 cupwater
2 tbsppomegranate molasses
0.33 cupfresh parsley
1 tbsptoasted sliced almonds
¼lemon

Steps

1
Preheat the oven to 205°C (200°C)*. Toss the pita and oil together on a baking tray. Spread out in a single layer and bake for 10 to 13 minutes, or until crispy.
2
Meanwhile, combine the yogurt sauce ingredients in a small bowl.
3
Drizzle the oil in a sauté pan over medium heat. When hot, add the paprika, sumac, and salt. Cook for 1 minute to toast.
4
Add the tomato paste, and cook for another 2 minutes.
5
Then add the eggplant, chickpeas, water, and pomegranate molasses. Cover and cook for 10 minutes, or until the eggplant softens.
6
When cooked, add the parsley and remove from the heat.
7
Assemble with the chickpea mixture as the base, layer on the yogurt, and top with crispy pitas. Garnish with almonds and lemon zest, and serve with lemon wedges on the side. Enjoy!

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Per portion

Calories: ~179.7 kcal
Protein: ~13.4 g
Fat: ~18.5 g
Carbs: ~40.5 g
Fiber: ~1.9 g
Sodium: ~862.2 mg

2 ingredients still need USDA food links. pita bread, tahini, sweet paprika powder, small eggplant are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 2-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Wheat
Soy
Sesame

Partial · 16/18 ingredients linked