Easy Lebanese Fatteh with chickpeas

Ingredients

• 2 Lebanese flat breads (large)
• vegetable oil for frying
• 1 can chickpeas (with water retained)
• 3 cups plain yoghurt
• juice of 1/2 lemon
• 1-2 garlic cloves
• 2 tbsp tahini
• handful pine nuts
• 3 tbsp butter
• 1 tsp salt

Instructions

1. 1

   Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen paper and set aside

2. 2

   Toast the pine nuts in a heavy non stick pan until golden, set aside

3. 3

   In a pot, heat the chickpeas for around 5 minutes with their water, topping up with boiling water if necessary so they are covered by at least an inch

4. 4

   In a wide mixing bowl, crush the garlic cloves with the salt

5. 5

   Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon

6. 6

   Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce

7. 7

   Heat the butter in a small pot on low heat until it starts to foam and turn golden brown. Turn off the heat and set aside

8. 8

   You are now ready to assemble your fatteh. Prepare a large serving plate or individual plates and add the bread croutons as a base

9. 9

   Ladel on the yoghurt chickpea sauce

10. 10

    Scatter with pine nuts and drizzle on the brown butter

11. 11

    Serve immediately