Fatteh with Chickpeas and Yogurt

By AislePrompt Editorial · Published 2026-10-14 · Updated 2026-10-14

Layers of crisp toasted pita, warm cumin-scented chickpeas and garlicky tahini yogurt, topped with pine nuts browned in butter. It's a comforting, crunchy-creamy dish traditionally served for breakfast or brunch. This Syrian-inspired vegetarian recipe, ready in about 35 minutes, pairs pita bread rounds, extra-virgin olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large pita bread rounds
• 3 tbsp extra-virgin olive oil
• 2 (15-oz) cans cooked chickpeas, drained (reserve liquid)
• 1 1/2 tsp ground cumin
• 2 cups plain whole-milk yogurt
• 3 tbsp tahini
• 2 garlic cloves, crushed to a paste
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 1/3 cup pine nuts
• 1 tsp sweet paprika or Aleppo pepper
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup pomegranate seeds (optional)
• 1 tsp kosher salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat the oven to 400°F (200°C). Cut the pita into 1-inch squares, toss with the olive oil and a pinch of salt, and bake for 10-12 minutes until golden and crisp.
2. Step 2: Put the chickpeas in a saucepan with 1/2 cup of their reserved liquid (or water), the cumin and 1/2 tsp salt. Simmer for 8-10 minutes until heated through and slightly softened. Lightly mash a few chickpeas with the back of a spoon.
3. Step 3: In a bowl, whisk the yogurt, tahini, garlic, lemon juice and the remaining 1/2 tsp salt until smooth. Leave it at room temperature.
4. Step 4: Melt the butter in a small skillet over medium heat. Add the pine nuts and stir for 2-3 minutes until golden. Take the pan off the heat and stir in the paprika.
5. Step 5: To assemble, spread the toasted pita over the bottom of a wide serving dish and spoon the warm chickpeas over it, along with a few spoonfuls of their cooking liquid to lightly soften the bread.
6. Step 6: Spoon the yogurt sauce over the chickpeas to cover them. Pour the pine nuts and spiced butter over the top, then scatter on the parsley and pomegranate seeds. Serve right away, while the bread still has some crunch.