I mentioned in my chicken fetta post how versatile the fetta is and how you can create your own based on what ingredients you have on hand. Some have rice, some have bread, some have both. Some have become classics because of how popular, easy, and readily available the ingredients are. This chickpea fetta (فتة الحمص) is one of those classics.Layers of fried pita bread soaked in freshly boiled chickpeas topped with a tahini-yogurt sauce and fried pinenuts make you forget about needing meat to thoroughly enjoy this vegetarian meal.
1 cup dried chickpeas
1/2 tsp baking soda
1 tsp salt
2 Lebanese pita
1 1/2 cup yogurt
1 lemon, juice
1/4 cup tahini
1 clove garlic
1/2 tsp salt
1/3 cup pinenuts, fried
1/2 cup chopped parsley
1 tsp paprika
Soak the chickpeas in excess water overnight.
Next day, discard soaking water and boil the chickpeas in excess fresh water and the baking soda for 30 minutes until tender. Once cooked, stir in a teaspoon of salt and set aside.
Cube the pita bread and fry until golden and crispy, drain on paper towel and set aside.
Stir together the yogurt, tahini, lemon juice, crushed garlic clove, and half teaspoon of salt until smooth; set aside.
Just before serving, heat the chickpeas to a boil; in the serving dish scatter the fried bread over the base; top with half the chickpeas and a couple ladlefuls of the chickpea water; top with the yogurt-tahini sauce, top with the remaining half of chickpeas (no water), and decorate the surface with the fried pinenuts, chopped parsley, and dashes of paprika.