Lebanese Fattah: Chickpeas, pita chips, and labneh with garnishes
Serves: 2
This dish comes together quickly when you have a well-stocked larder with labneh, chickpeas, and pita chips. I like to make these regularly and keep them on hand at all times! You can use peeled chickpeas, my favorite, but from dry or canned will work fine here too. Add fried eggplant, roasted chicken or lamb for extra oomph.
  • For the chickpeas:
  • 2 cups chickpeas
  • ½ cup water
  • Big pinch kosher salt
  • 1 tablespoon extra-virgin olive oil
  • For the labneh:
  • 1 cup labneh
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • Squeeze of lemon juice
  • For the garnishes:
  • Pita chips
  • Scallions, thinly sliced
  • Radish, grated
  • Pine nuts, toasted
  • Fresh mint, finely chopped
  • Pomegranate seeds
  1. In a small saucepan, heat the chickpeas with the water and salt until warmed through. Strain the chickpeas and in a small bowl, stir in the olive oil
  2. Mix the labneh with the garlic, salt, and lemon juice.
  3. In two lovely bowls, mound the warm chickpeas in the center. Spoon a big dollop of labneh on top. Surround the chickpeas with the pita chips, scallions and radish, then garnish with pine nuts, fresh mint, and pomegranate seeds. Serve immediately.
Recipe by Rose Water & Orange Blossoms at https://www.maureenabood.com/lebanese-fattah-chickpeas-pita-chips-and-labneh-with-garnishes/