Originating in the Middle East, there are many variations of fatteh. The main feature of this dish is that stale or toasted flatbreads are used as a foundation for various ingredients. Often this includes chicken, lamb, various vegetables and frequently chickpeas. Yogurt is a common feature of the dish as well. This is a wonderful way to use up stale flatbreads, such as pitas, and they may be toasted if not stale enough to prevent the breads from becoming too soggy.
Depending at the place, most customarily a baking dish is coated with damaged bits of flatbreads and then crowned with the cooked substances, though some chefs like to crumble the breads into big or smallish portions as a topping in place of a base. It is not constantly baked in the oven and on occasion a serving dish is coated with the bread and spread with organized toppings of the prepare dinner's choice.
I decided to strive a baked model and this clean casserole is natural comfort food ? Precisely what the season requires. As a vegetarian, I opted for a chickpea model that simply is a meal in itself and best for a small institution of diners. Grinding up some of the chickpeas, layering them over the bread, after which topping with the cooked whole chickpeas and whisked tangy yogurt offers this fatteh an specifically pleasant texture. Don't be too sparing with the lemon juice because it adds a pleasant zesty layer of flavour to compliment and enhance the experience.
For an specifically pleasant and nourishing meal, serve with a grain ? Inclusive of rice or millet ? And a mild vegetable salad.
More chickpea recipes from Lisa's Vegetarian Kitchen you are certain to experience:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Chana Saag (Chickpea and Spinach Curry)
Chickpea and Tomato Salad with Chat Masala
Summer Chickpea Salad
On the top of the reading stack: Jerusalem: A Cookbook 
Audio Accompaniment: Brian Eno
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