Jordanian Chickpea Fatteh with Crispy Pita and Yogurt-Tahini Sauce

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Fatteh is a beloved layered Levantine dish, and the Jordanian version stars warm chickpeas piled over crispy pita, drowned in a tangy garlic-yogurt sauce swirled with tahini, then finished with toasted pine nuts and a snowfall of sumac. It's a humble, satisfying meal that comes together in about 40 minutes from pantry staples.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 54 gCarbs
• 9 gFiber
• 6 gSugar
• 18 gProtein
• 640 mgSodium
• 520 mgPotassium
• 210 mgCalcium
• 4.5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the crispy pita base

• 4 rounds pita bread, torn into bite-size pieces
• 3 tablespoons olive oil
• 1 teaspoon ground sumac
• 1/2 teaspoon fine salt

For the chickpeas

• 2 cans (15 oz each) chickpeas, drained and rinsed (or 1.5 cups dried, soaked and simmered until tender)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine salt
• 1 cup warm chickpea cooking liquid or water

For the yogurt-tahini sauce

• 1.5 cups plain whole-milk yogurt, strained for 10 minutes
• 3 tablespoons tahini, well stirred
• 1 garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon fine salt, plus more to taste

For the topping

• 3 tablespoons pine nuts (or slivered almonds)
• 2 tablespoons unsalted butter or olive oil
• 1 teaspoon ground sumac, plus extra for serving
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Heat the oven to 400°F (200°C). On a rimmed sheet pan, toss the torn pita with the olive oil, sumac, and salt. Spread in an even layer and bake for 8-10 minutes, stirring once, until golden and crisp; set aside to cool slightly so they stay crunchy.
2. While the pita toasts, warm the drained chickpeas in a small saucepan with the cumin, salt, and 1 cup of warm water (or reserved cooking liquid). Simmer gently for 6-8 minutes until heated through and just tender; the liquid should reduce by about half. Keep warm.
3. Make the yogurt-tahini sauce: in a bowl, whisk the strained yogurt with tahini, grated garlic, lemon juice, and salt. The sauce will thicken as you whisk; loosen with 2-4 tablespoons of cold water until it reaches a pourable, thick-cream consistency. Taste and adjust salt or lemon.
4. Toast the nuts: melt the butter (or warm the olive oil) in a small skillet over medium heat. Add the pine nuts and cook, swirling constantly, for 1.5-2 minutes until they smell toasty and turn pale golden. Off the heat, stir in the teaspoon of sumac; the butter will turn deep red.
5. Assemble right away so the bread stays crisp: spread the warm pita across the bottom of a wide serving platter or four shallow bowls. Spoon the warm chickpeas (and a little of their liquid) evenly over the bread, then pour the yogurt-tahini sauce generously over the top.
6. Finish with the sizzling brown-butter-pine nut mixture (it should sizzle on contact), a heavy pinch of sumac, and the chopped parsley. Serve immediately with extra lemon wedges on the side.

Cook’s Notes

• Straining the yogurt is the secret to a thick, restaurant-style sauce that won't water out the bread; skip it and the layers can turn soggy.
• For the crunchiest base, toast the pita just before assembling; if you have a few minutes to spare, fry the pieces in 1/4 inch of oil for 25 seconds per side for extra-rich shorbet-style fatteh.
• Dried chickpeas give the best texture – cook a big batch, season simply, and freeze them in portions so fatteh comes together even faster.
• Always pour the warm sauce over warm (not cold) chickpeas so the yogurt doesn't seize or curdle on contact.

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