Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 420grams canned Woolworths no-added-salt chickpeas, rinsed, drained
- 100grams pita bread rounds, cut into 3.5cm pieces
- 5milliliter olive oil cooking spray
- 1 cup Greek-style yoghurt
- 2tablespoons hulled tahini
- 1 cloves garlic, crushed
- 1tablespoons ghee
- 2tablespoons Woolworths slivered almonds
- 1 sprig continental parsley, leaves picked, finely chopped
- 1/4teaspoons sumac (to serve)
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
14.0grams
Fat
17.2grams
Carbs
26.8grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Crispy pita bread and chickpeas with creamy tahini yoghurt and spices. Try this fatteh recipe for a crunchy, tasty snack or an impressive side.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Place chickpeas on 1 tray and bread on second tray. Spray bread with oil. Bake for 12 minutes or until bread
is golden and crisp, and chickpeas are warmed through.
Step 2 of 4
Meanwhile, place yoghurt, tahini, garlic and 1/4 cup warm water in
a small bowl and mix well to combine. Season.
Step 3 of 4
Heat ghee in a small frying pan over medium heat. Add almonds, then cook for 2 minutes, stirring, or until golden. Remove pan from heat.
Step 4 of 4
Place bread and chickpeas in a serving bowl. Top with yoghurt mixture. Drizzle over almond mixture, and sprinkle over parsley and sumac, then serve.
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