Crispy Chickpea and Hummus Fatteh

with Pistachios

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vegan
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vegan
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Instructions

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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. Give eveything a good mix up. Roast for 20 min.

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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.

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3 Prep

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

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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. 

Tips for fussy eaters

Go easy on the pomegranate molasses!

Pro tip

This recipe is endlessly customizable. Swap the chickpeas for lentils or use roasted aubergines instead of tomatoes.

New to fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!

Cooking Time: 30 min

Cals 521 · Prot 14 · Carbs 50 · Fat 31

Dairy-Free

Ingredients

Number of people

Chickpeas 240 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 200 Grams
Pomegranate molasses 20 Grams
Olive oil 1 Tbsp
Sliced pistachios 20 Grams

New to fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!

Cooking Time: 30 min

Cals 521 · Prot 14 · Carbs 50 · Fat 31

Dairy-Free

Instructions

photo

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. Give eveything a good mix up. Roast for 20 min.

photo

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.

photo

3 Prep

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

photo

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. 

Tips for fussy eaters

Go easy on the pomegranate molasses!

Pro tip

This recipe is endlessly customizable. Swap the chickpeas for lentils or use roasted aubergines instead of tomatoes.

Ingredients

Number of people

Chickpeas 240 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 200 Grams
Pomegranate molasses 20 Grams
Olive oil 1 Tbsp
Sliced pistachios 20 Grams
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