Eggplant and Chickpea Fatteh in Tomato Sauce

Name: Eggplant and Chickpea Fatteh in Tomato Sauce with Yogurt and Zaatar Flatbread
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 1 Piece of Garlic cloves; 1 Piece of Eggplant; 1 Tbsp of Olive oil; 1 Tsp of Salt; 4 Grams of Coriander cumin powder; 2 Grams of Allspice powder; 2 Grams of Cinnamon powder; 2 Grams of Smoked paprika powder; 2 Grams of Dried thyme; 30 Grams of Tomato paste; 20 Grams of Pomegranate molasses; 75 ML of Water; 1 Piece of Lemon; 170 Grams of Natural yogurt; 20 Grams of Tahini; 1 Tsp of Salt; 50 ML of Water; 1 Piece of Arabic flatbread packet; 2 Tbsp of Olive oil; 5 Grams of Zaatar; 240 Grams of Chickpeas; 2 Grams of Cumin powder; 100 ML of Water; 1 Piece of Vegetable stock cube; 15 Grams of Fresh parsley; 40 Grams of White almonds; 1 Piece of Pomegranate

with Yogurt and Zaatar Flatbread

A Levantine vegetarian dish that’s perfect for sharing family style. “Fatteh” in Arabic means to crumble, and this layered dish is satisfying and moreish!

17 Reviews

Cals 611 · Prot 31 · Carbs 133 · Fat 23

Vegetarian

45 min

Eggplant and Chickpea Fatteh in Tomato Sauce with Yogurt and Zaatar Flatbread

A Levantine vegetarian dish that’s perfect for sharing family style. “Fatteh” in Arabic means to crumble, and this layered dish is satisfying and moreish!

17 Reviews

Cals 611 · Prot 31 · Carbs 133 · Fat 23

Vegetarian

Ingredients

Eggplant

Red onion

1 Piece

Garlic cloves

1 Piece

Eggplant

1 Piece

Olive oil

0.5 Tbsp

Salt

0.5 Tsp

Coriander cumin powder

4 Grams

Allspice powder

2 Grams

Cinnamon powder

2 Grams

Smoked paprika powder

2 Grams

Dried thyme

2 Grams

Tomato paste

30 Grams

Pomegranate molasses

20 Grams

Water

75 ML

Yogurt tahini sauce

Lemon

1 Piece

Natural yogurt 4*

170 Grams

Tahini 3*

20 Grams

Salt

0.5 Tsp

Water

50 ML

Zaatar bread

Arabic flatbread packet 10*11*

1 Piece

Olive oil

2 Tbsp

Zaatar

5 Grams

Chickpea Stock

Chickpeas

240 Grams

Cumin powder

2 Grams

Water

100 ML

Vegetable stock cube 15*

1 Piece

To serve

Fresh parsley

15 Grams

White almonds 2*

40 Grams

Pomegranate

1 Piece

Allergens

*4 Milk, *3 Sesame Seeds, *10 Wheat, *11 Gluten, *15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2545 / 611
Fats (g)	22.6
of which saturated (g)	2.5
Carbohydrates (g)	133
of which sugars (g)	35
Fibers (g)	24.9
Proteins (g)	30.6
Salt (g)	1.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Roast eggplant

Preheat the oven to 220°C/200°C fan.
Peel and finely chop the onion and garlic.
Pick and finely chop the parsley.
Slice the eggplant into half lengthwise, then chop into small bite-sized pieces.
Add the eggplant to a lined baking tray, drizzle with olive oil and season with salt.
Bake for 15-20 min until the eggplant is crispy and cooked through.
Reserve the baking tray for the flatbreads later in step 4.

2 Simmer chickpeas

Meanwhile, heat a pot with a lid over medium-high heat with a small drizzle of oil.
Add the almonds and fry for 1-2 min until golden.
Drain onto a paper towel.
To the same pot, add the chickpeas (with their liquid), the cumin powder, the additional measured water, and 0.5 stock cube.
Bring it to a boil, then cover and gently simmer for 5-8 min until thickened and warmed through.
Keep the chickpeas submerged in their stock for serving.

3 Make sauce

Heat a pan over medium-high heat with a drizzle of olive oil.
Fry the onion with a pinch of salt for 2-3 min until softened.
Add the garlic, coriander cumin powder, allspice, cinnamon, paprika, dried thyme, and fry for 1 min.
Add the tomato paste, pomegranate molasses, and measured water.
Bring to a simmer, then stir in the roasted eggplant and cook for 4-6 min until tender and saucy.
Turn off the heat, cover with a lid and keep warm until serving.

4 Bake flatbreads

Turn the oven temperature down to 200°C/180°C fan.
Stack and slice the Arabic flatbreads into small squares or bite-sized pieces.
Add to the reserved lined baking tray.
Drizzle with olive oil, sprinkle with the zaatar and mix well.
Bake for 7-8 min until golden and crispy.
Remove and set aside to cool.

Tip! Keep an eye out on the bread so it doesn't burn!

5 Prep

Meanwhile, slice the pomegranate in half.
Hold each half over a large bowl, seeds facing down.
Hit the skin with the back of a wooden spoon, squeezing to release the seeds.
Discard the shell and membrane, and set the seeds aside.
Into a small bowl, juice the lemon, add the yogurt, tahini, a pinch of salt, and mix until smooth.
Slowly whisk in the measured water to thin out the sauce into a pourable consistency to your liking.

6 Serve

Divide the Arabic zaatar flatbreads onto plates, and spoon over the chickpeas and their stock.
Add a layer of yogurt tahini sauce, and top with a layer of eggplant.
Serve the Eggplant and Chickpea Fatteh garnished with the toasted almonds, pomegranate seeds, and fresh parsley.