Spicy Chickpea Fatta

Name: Spicy Chickpea Fatta
Yield: Serves 2 as a snack
Ingredients: sea salt and freshly ground black pepper; 2 garlic cloves, crushed; 3–4 tablespoons thick, creamy yogurt; 1 red onion, finely sliced; 1 teaspoon cumin seeds; 2 tablespoons olive oil; a drizzle of honey; 1–2 teaspoons tomato paste; 1 teaspoon Harissa Paste; 1 x 400 g/14 oz tin of chickpeas, rinsed and drained; a small bunch of flat leaf parsley, finely chopped; sumac for sprinkling; juice of ½ a lemon; 2 teaspoons dried mint; 3–4 tablespoons date molasses; 1 teaspoon pul biber, Aleppo or Urfa chilli, or fine dried chilli flakes; 2 pitta breads, or other flat breads; 1–2 tablespoons tahini

With Date Molasses

Preparation info

Serves
2
as a snack

Difficulty
Medium

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

In Arabic, the word ‘fatta’ refers to the crumbling or breaking of toasted flat bread into small pieces, which are sometimes then soaked in stock but always form the base of a layered meat or vegetable dish topped with yogurt. Simple and tasty, fatta dishes provide a filling snack for labourers in the field, bus and taxi drivers in the city, children coming home from school – quick and nutritious, they fill a hunger hole. When I prepared these chickpeas for the photoshoot of this book, we h