Saturday , September 25 2021

Chickpea Fattet

By Julia Martin 


3 wholemeal pitta
4tbsp of olive oil
75g of pine nuts
1 large onion, finely chopped
1/2tsp of allspice
1/2tsp of chilli flakes
1/4tsp of cinnamon
1/2tsp of dried mint
200ml of passata
3tbsp of pomegranate molasses

2 x 400g tins of chickpeas, drained and rinsed
1 garlic clove, crushed
400g of soya yogurt at room temperature
3tbsp of tahini
350g of kohlrabi, peeled
juice of 1/2 a lemon
1tsp of honey
60g of parsley, leaves and stems finely chopped
1tsp of sumac
pomegranate seeds to garnish

Serves 4

Preheat the oven to 180°C.

Slice open the pitta and cut each half into 2.5cm squares. Season, toss in the two tablespoons of oil and spread on a baking tray. Spread the pine nuts on a separate baking tray. Bake both for 20 minutes, or until the pine nuts are golden and the pitta croûtons are toasted and very crisp.

Fry the onion in two tablespoons of oil for 10 to 15 minutes until soft and caramelised. Add the spices, mint, passata, molasses, chickpeas and 100ml of water. Simmer uncovered for 15 minutes. You want to reduce the sauce but still have a good amount left. Add more water if needed.

Mix the garlic and a generous pinch of salt into a paste, then blend well with the yogurt and tahini.

Finely grate the kohlrabi, sprinkle with lemon and honey, season with salt and mix well. Set aside for a few minutes. Mix in the parsley and sumac. Add a third of the croûtons and pine nuts to the chickpeas.

Divide the chickpea mixture between the plates. Spoon some of the yogurt mixture on top and sprinkle with more croûtons and pine nuts. Garnish with pomegranate seeds and serve with the kohlrabi salad

Recipe published in Feast, issue 24.

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