Based on the fact that my Taste-Buds have been asking me to post a Lebanese recipe, here I am complying. I wanted to make this post a double recipe entry and include Tabbouleh, but I thought I will leave it to another time, that is due to the fact that I ate it twice this week already. You can say I am all Tabbouleh-ed out. So I set my mind on a simple but awesome recipe, a personal favorite and extremely easy to make. It is mostly a summer dish but I thought it would be great to have it after the holidays, since it is nourishing and not too heavy. The dish is called: Chickpeas Fatteh. Consider it a Lebanese crumble, since Fatteh derives form the Arabic counterpart that means crumbs.
For 1 person:
- 1 cup boiled or 1 can chickpeas
- 1 cup plain yogurt
- 1 cup toasted and broken Lebanese bread
- 1 clove garlic crushed
- 1 tbsp butter (and no Clint you cannot replace with oil)
- 1 tbsp red wine vinegar (or to taste)
- Roasted pine nuts for decorating
Layer the bread (you can leave the bread crumbs to put on top if you like them crunchy), the chickpeas and the yogurt in a plate. You can salt the yogurt if you like before layering.
Melt the butter in a pan, add the garlic and sauté till soft. Glaze with the vinegar and pour the mixture on top of the yogurt. Decorate with the roasted pine nuts.