No products in the cart.
For The Fatteh
- 1 15 oz can chickpeas (rinsed/drained)
- 1 large Arabic pita bread, cut into pieces (toasted with olive oil, salt and pepper)
- 2 Tbsp extra virgin olive oil, divided
- 1/4 cup pine nuts
- 1 lb boneless/skinless chicken breast
- 1/2 tsp garlic powder
- 1/2 tsp coriander
- 1/2 tsp thyme
- 1/4 tsp paprika
- Salt to taste
- White pepper to taste
- 2-3 Tbsp fresh chopped parsley
For The Garlic Yogurt Sauce
- 1 tsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp coarse salt
- 30 oz low-fat plain yogurt
- In a large bowl, add the rinsed/drained chickpeas.
- Toss the Arabic bread pieces with olive oil, salt and pepper and toast until golden brown, then transfer to the bowl of chickpeas.
- In a large pan, heat 1 Tbsp olive oil and toast the pine nuts until golden brown, then transfer to the bowl of chickpeas and toasted pita.
- In the same pan, heat the remaining 1 Tbsp olive oil; add the chicken breast to the pan and season with the garlic powder, coriander, thyme, paprika, and salt and pepper to taste. Cook until the juices run clear. Then shred the chicken and add to the bowl containing the other items. (You can also boil the chicken and shred it, but I prefer it sauteed).
- Add the fresh chopped parsley to the bowl with the other ingredients.
- In a small sauce pan, heat the olive oil, then add the minced garlic and coarse sea salt and gently combine the flavors using a wooden spoon. Pour the yogurt into the sauce pan and stir gently for 5 minutes over medium heat until it becomes warm and liquid-like. You do not want the yogurt sauce to boil.
- Pour the yogurt sauce over the bowl containing the chickpeas, toasted pita, toasted pine nuts, chicken and parsley.
- Garnish with olive oil, additional parsley and toasted pita, if you desire. Serve immediately.
If you want to make this a vegetarian meal, my favorite substitute is to use eggplant. Cut a large eggplant into 1-inch cubes, toss it in a baking sheet with olive oil, salt and pepper. You can add other spices too. then bake in a preheated oven at 475°F until the eggplant is browned and tender, about 25 minutes.
Source: Feel Good Foodie