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Fatteh; a Garlicky Yogurt, Chickpea, and Pita Chip Breakfast

Yields1 ServingPrep Time2 minsCook Time10 minsTotal Time12 mins

Are you one of those people who can’t face a sweet breakfast? Us too! In Lebanon, an absolute favourite breakfast is Fatteh (“crumbs”), made from leftover pita bread, yogurt, and, chickpeas. This recipe is perfect for using up leftovers from the night before.

 1 bag of Alamir Bakery Beetroot Pita Chips
 1 cup plain yogurt
 3 garlic cloves, minced
 1 tbsp Alamir Bakery Tahini
 1 can of chickpeas
 1 handful of coriander leaves
 ½ lemon
 1 tbsp toasted pine nuts (optional)
 olive oil for drizzling
 salt and pepper to taste
1

Drain and rinse your chickpeas then place in a pan on the stove. Add ¼ cup of water and simmer until water is absorbed.

2

Mix the minced garlic cloves, yogurt, Alamir Bakery Tahini and a pinch of salt in a bowl.

3

Layer the pita chips with the drained, warm chickpeas, and top with the yogurt mixture.

4

Garnish with coriander and pine nuts, drizzle with extra virgin olive oil, and add the lemon on the side for the citrus-aholics.