Fatteh aux artichauts

Ingrédients

• 2x 400g Can Chickpeas
• 4 Pitta
• 2 tsp Sumac
• 1x 280g Jar Artichokes
• 3 tbsp Pine Nuts
• 1 tsp Chilli Flakes
• 500 g Vegan Yoghurt
• 1 Lemon
• 2 tbsp Tahini
• 15 g Fresh Mint
• Salt
• Olive Oil

Préparation

1. 1

   Drain the chickpeas and add to a pan along with a litre of cold water and a tsp of salt. Bring to a simmer and cook for 10 mins until the chickpeas are soft but not falling apart.

2. 2

   Meanwhile, heat 100ml of olive oil in a large pan over a medium heat. Separate the layers of the pittas and cut into roughly 2cm squares.

3. 3

   Fry in the hot oil until golden and crispy. Remove from the pan onto a plate lined with kitchen paper and sprinkle generously with sea salt and 1 tsp of sumac. Set side.

4. 4

   Wipe the pan clean. Drain and quarter the artichokes (they might come quartered already). Heat a glug of olive oil in the pan over a medium-high heat and fry the artichokes cut side down until golden brown,

5. 5

   Remove from the pan and set aside. Toast the pine nuts along with a splash of olive oil in the same pan until golden brown. Add the remaining sumac and chilli and take off the heat.

6. 6

   Mix the yoghurt with the juice of the lemon, the tahini, 4 tbsp of cold water and a pinch of salt. Set aside.

7. 7

   To assemble, place a layer of the crispy bread onto a large bowl or plate, top with a few spoons of the tahini yoghurt, a few spoons of the chickpeas and a few pieces of artichoke.

8. 8

   Repeat in layers and finish by pouring the pine nuts and olive oil over the top.

9. 9

   Finely chop the mint and sprinkle over.