Chickpea fatteh with garlic yoghurt and crispy pitta
Warm spiced chickpeas over crisp pitta, covered in cool garlicky tahini yoghurt and finished with sizzling butter and pine nuts.
- Time30 min
- LevelEasy
- Costabout £1.16 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Tear the pitta into bite sized pieces, toss with 2 tbsp of the olive oil and spread on a baking tray. Bake for 8 to 10 minutes until crisp and golden.
9 min - 2
Warm the chickpeas in a pan with 100 ml of the chickpea liquid, the cumin, the remaining 1 tbsp oil and a pinch of salt. Simmer for 5 minutes.
5 min - 3
Mix the yoghurt, tahini, garlic, lemon juice and the 1/2 tsp salt until smooth.
- 4
Spread the crisp pitta over a large shallow dish or four bowls. Spoon over the warm chickpeas and a little of their liquid, so the bread softens slightly but stays crunchy in places.
- 5
Spoon the garlic yoghurt over the top.
- 6
Melt the butter in a small pan, add the pine nuts and cook for 1 to 2 minutes, until golden and smelling toasty. Stir in the paprika and pour it straight over the fatteh. Scatter with the parsley and serve at once.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.