Fatteh Recipe: Warm Levantine Chickpea, Bread and Tahini-Yoghurt Bowl

• 2 tins cooked chickpeas (400 g each, 800 g total) with their liquid
• 2 loaves Arabic flatbread, cut into bite-sized squares
• 400 g plain yoghurt
• 4 tbsp tahini (sesame paste)
• Juice of 1 lemon, 2 crushed garlic cloves and salt
• 2 tbsp ghee and a handful of pine nuts or blanched almonds
• 1/2 tsp ground cumin, a pinch of paprika and chopped parsley to garnish

Preparation Steps

1. 1Spread the flatbread squares on a baking tray and bake in a hot oven for 8 minutes until crisp and golden, then place them in the base of a deep serving bowl.
2. 2Heat the chickpeas in their liquid with the ground cumin in a saucepan for 5 minutes until piping hot.
3. 3In a mixing bowl, whisk together the yoghurt, tahini, lemon juice, crushed garlic and salt until smooth (you can also whisk in 2 tbsp smooth hummus for an extra-rich sauce).
4. 4Moisten the toasted bread with a small ladleful of the hot chickpea broth, spoon most of the hot chickpeas on top and blanket with the yoghurt-tahini sauce; melt the ghee in a small pan, toast the nuts for 2 minutes until golden, pour the sizzling ghee and nuts over the bowl and serve straight away.