Easy Lebanese Fatteh with Chickpeas

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Ingredients
3 pitas cut into wedges
1/4 cup olive oil
salt, to taste
2 (15-oz) cans cooked chickpeas, rinsed and drained
salt, to taste
freshly cracked black pepper to taste
1/2 teaspoon ground cumin powder
1/3 cup pine nuts or slivered almonds, toasted
2 tablespoons finely chopped fresh parsley
1/2 teaspoon sumac
crushed red pepper flakes to taste
For the Sauce:

1 cup (225g) plain yogurt
1/4 cup fresh lemon juice
2 tablespoons tahini
2 garlic cloves, grated
salt, to taste
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Pita Chips: Brush the pita wedges with olive oil and place them on 1-2 baking trays. Season them with salt, pepper, and oregano (optional).. Bake until golden and crisp. About 7-8 minutes. Set aside to cool completely.
Make the Sauce: Combine all of the sauce ingredients in a bowl and whisk them together. Add some water to thin the sauce if needed. It should be thin but not watery.
make the Chickpease: Place the chicpeas in a saucepanwith a cup of water. Season them with salt, pepper, and cumin. Cook over medium-heat for 10 minutes or until most of the liquid has been ansorbed. Remove from heat and add sumac and crushed red pepper flakes to taste.
Assemble the Fatteh: Arrange most of the pita chips in a platter. Top with the warm chickpeas, then the yogurt sauce. Sprinkle the toasted nuts over the sauce and garnish with parsley. Crush some chips and sprinkle over top and serve immediately.


Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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