Chicken and Eggplant Fatteh

5 from 1 vote

Fatteh is an Egyptian and Levantine dish made with pieces of fresh, toasted, grilled, or stale flatbread topped with other ingredients such as chickpeas, toasted pine nuts, garlicky yogurt, and cooked leftover chicken pieces.

Prep Time5

Cook Time1 25

Total Time1 30

Course: Appetizer, Breakfast, Main Course, Snack

Cuisine: Lebanese, Levantine, Middle Eastern

Diet: Low Fat

Servings: people

Calories: 574kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Sharp knife

Ingredients

200 g dried chickpeas (soaked overnight)
1 pita bread
250 g cooked chicken (shredded)
300 g Greek yogurt or plain natural yogurt
1 clove garlic (finely chopped)
2 small eggplants
3 tablespoon extra virgin olive oil (2 tablespoon got eggplants + 1 tablespoon for pita)
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cumin
30 g pine nuts (to garnish)
chopped parsley (to garnish)

US Customary - Metric

Instructions

Preparing the Ingredients

If using dry chickpeas, soak them overnight, drain and rinse.
In a pot, cover the chickpeas with water, bring to a boil, then simmer until tender. Drain and set aside.
If using canned chickpeas, drain and rinse, set aside.
Prepare the other ingredients while the chickpeas are cooking.
To prepare pita chips, preheat your oven to 170℃ (340 ℉).
Cut the pita bread into bite-size cubes, drizzle with 1 tablespoon of olive oil, and toast until golden and crisp.
Increase the oven temperature to 190 ℃ (375 ℉).
Cut the eggplants into small cubes and toss them with 2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cumin. Keep the rest of the salt, pepper, and cumin to season the chicken and yogurt.
Roast the eggplants in the oven until golden and tender.
Mix the Greek yogurt with finely chopped garlic. Gently reheat it over low heat, without letting it boil. Add salt to taste.

Assembling Fatteh

In a serving dish, layer the cooked chickpeas followed by shredded chicken and roasted eggplants.
Sprinkle a generous amount of pita chips and drizzle with a couple of spoonfuls of garlic yogurt.
Garnish with toasted pine nuts and chopped parsley, and serve immediately.

Notes

You can batch-cook dried chickpeas and store them in the freezer already portioned. They are perfect to use in Fatteh or Indian Chickpea Salad (Chana Salad) instead of using canned chickpeas.
Toast the pita bread until golden and crisp to add a delightful crunch to the dish.
Be careful when reheating the yogurt. Use low, gentle heat, as boiling it on high heat can cause it to curdle.
Serve the Chicken and Eggplant Fatteh right after assembling to prevent the pita crisps from getting soggy.

Nutrition