Fatteh (Levantine Chickpea, Yogurt and Toasted Bread Breakfast)

Fatteh layers crisp toasted pita, warm spiced chickpeas, and cool garlicky yogurt into one of the most comforting breakfasts in Lebanon and Syria. It comes together fast and turns pantry staples into something special.

Ingredients

For the chickpeas

• 2 cans (15 oz each) chickpeas, drained, liquid reserved
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp olive oil

For the yogurt sauce

• 2 cups plain full-fat yogurt
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1 tbsp tahini (optional)

For the topping

• 2 pita breads, torn and toasted or fried until crisp
• 3 tbsp butter or ghee
• 1/4 cup pine nuts, toasted
• 1 tsp sumac
• Chopped parsley

Instructions

1. Warm the chickpeas
   In a saucepan, heat the chickpeas with a few tablespoons of their liquid, cumin, and salt over medium heat until warmed through and slightly saucy.
2. Make the yogurt sauce
   Whisk together the yogurt, garlic, salt, and tahini if using. Set aside at room temperature so it is not ice-cold when served.
3. Crisp the bread
   Toast or fry the torn pita pieces in a little oil until golden and crunchy.
4. Toast the pine nuts
   In a small pan, melt the butter and toast the pine nuts until golden, about 2 minutes. Set aside.
5. Layer the fatteh
   Spread the crispy bread on a serving platter, spoon the warm chickpeas over it, then top generously with the yogurt sauce.
6. Finish and serve
   Drizzle with the browned butter and pine nuts, sprinkle with sumac and parsley, and serve immediately while the bread is still crisp.

Serve right away, the crunch of the bread is half the point.