Ingredients ½ 1× 2× 3×

• 2 cups hot cooked chickpeas with their broth
• 2 Arabic flatbreads, cubed and toasted
• 2 cups thick yogurt
• 3 tablespoons tahini and 1 garlic clove, crushed
• Juice of 1 lemon, salt and cumin
• 2 tablespoons ghee, pine nuts and almonds to garnish
• A pinch of paprika and chopped parsley

Instructions

1. Put the toasted bread cubes in a deep serving dish and pour over a ladle of hot chickpea broth with cumin and salt
2. Spread the warm chickpeas over the bread
3. In a bowl whisk the yogurt with the tahini, garlic, lemon juice and salt until smooth
4. Pour the tahini yogurt over the chickpeas and bread to cover the dish completely
5. In a small pan heat the ghee and fry the pine nuts and almonds until golden
6. Pour the sizzling ghee and nuts straight over the fatteh for a loud, satisfying hiss
7. Finish with a pinch of cumin, paprika and parsley and serve hot at once