Warm chickpeas layered over crisp toasted bread, blanketed in garlicky tahini yoghurt and topped with browned butter and pine nuts. Only gluten free with gluten free bread.
Prep
15 mins
Cook
25 mins
Servings
4
Per serving
£1.20
Difficulty
easy
Fatteh dishes are all built on the same idea: stale bread torn up, crisped, and then softened again by whatever is spooned over it. That bread is normally pitta, so this is a dish coeliacs are usually told to avoid, but a good gluten free flatbread crisped in the oven does the job perfectly well.
Heat the oven to 190C fan. Tear the gluten free flatbread into rough pieces, toss with 2 tbsp of the olive oil and a pinch of salt and spread on a foil-lined tray.
Bake for 10 to 12 minutes until crisp and golden. Gluten free breads brown faster than wheat, so check at 8 minutes.
Use fresh foil. This is the step where cross contamination happens if the tray last held ordinary bread.
Warm the chickpeas in a saucepan with 150ml of their reserved liquid, the cumin and 0.5 tsp of the salt for 8 minutes, then crush a few against the side of the pan.
Whisk the yoghurt with the tahini, garlic, lemon juice and the remaining salt until smooth and pourable. Add a splash of water if it is very thick.
Melt the butter in a small pan over a medium heat and cook until it foams and the solids turn nut brown, about 3 minutes. Add the pine nuts and toast for 90 seconds.
Spread the toasted bread over the base of a wide serving dish and spoon over a little of the warm chickpea liquid to soften it slightly.
Pile the warm chickpeas on top, then spoon over the garlic yoghurt so it covers everything like a blanket.
Pour over the browned butter and pine nuts, dust with sumac, scatter with parsley and the last tablespoon of olive oil. Serve immediately while the bread still has some crunch.