Lebanese Fattah: Chickpeas, pita chips, and labneh with garnishes recipe
FULL RECIPE
This dish comes together quickly when you have a well-stocked larder with labneh, chickpeas, and pita chips. I like to make these regularly and keep them on hand at all times! You can use peeled chickpeas, my favorite, but from dry or canned will work fine here too. Add fried eggplant, roasted chicken or lamb for extra oomph.
Recipe by Maureen Abood
Serves: 2
INGREDIENTS
For the chickpeas:
2 cups chickpeas
½ cup water
Big pinch kosher salt
1 tablespoon extra-virgin olive oil
For the labneh:
1 cup labneh
1 clove garlic, minced
½ teaspoon kosher salt
Squeeze of lemon juice
For the garnishes:
Pita chips
Scallions, thinly sliced
Radish, grated
Pine nuts, toasted
Fresh mint, finely chopped
Pomegranate seeds
INSTRUCTIONS
In a small saucepan, heat the chickpeas with the water and salt until warmed through. Strain the chickpeas and in a small bowl, stir in the olive oil
Mix the labneh with the garlic, salt, and lemon juice.
In two lovely bowls, mound the warm chickpeas in the center. Spoon a big dollop of labneh on top. Surround the chickpeas with the pita chips, scallions and radish, then garnish with pine nuts, fresh mint, and pomegranate seeds. Serve immediately.
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