Crispy Chickpea and Hummus Fatteh

with Pistachios
New to fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!
1,042 Reviews
Cals 736 · Prot 26 · Carbs 86 · Fat 34
Vegan
Try Hello Chef Now
30 min
Crispy Chickpea and Hummus Fatteh with Pistachios
New to fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!
1,042 Reviews
Cals 736 · Prot 26 · Carbs 86 · Fat 34
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chickpeas
260 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Ras el hanout
5 Grams
Arabic flat bread
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Zaatar
10 Grams
Cherry tomatoes
250 Grams
Cucumber
1 Piece
Fresh parsley
15 Grams
Hummus 3*
200 Grams
Pomegranate molasses
20 Grams
Olive oil
1 Tbsp
Sliced pistachios 2*
20 Grams

Allergens

*3 Sesame Seeds, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast chickpeas

1 Roast chickpeas

Preheat the oven to 200°C/180°C fan. Rinse, drain and dry the chickpeas. Add the chickpeas to one side of a baking tray. Drizzle with oil and sprinkle with the salt and Ras el Hanout (spicy!). Give eveything a good mix up. Roast for 20 min.
Tip! This recipe is endlessly customisable. Swap the chickpeas for lentils or use roasted aubergines instead of tomatoes.
Roast bread

2 Roast bread

Meanwhile, tear the Arabic flat breads into bite-sized pieces. Once the chickpeas have been baking for 10 min, add the Arabic flat breads to the other side of the baking tray. Drizzle with oil and sprinkle with salt and zaatar. Give everything a good mix up. Roast for 10 min further.
Prep

3 Prep

Meanwhile, halve the cherry tomatoes. Chop the cucumber. Wash and pick the parsley leaves.
Assemble

4 Assemble

Divide the hummus among plates and spread it out in a 1 cm thick layer. Top with the crispy Arabic bread, followed by the tomatoes and cucumber, followed by the crispy chickpeas. Drizzle with the pomegranate molasses and a generous lug of good quality olive oil. Garnish with the pistachios and fresh parsley leaves.
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