Devan makes fatteh (Crispy flatbread with chickpeas and yogurt)

Step 1/ 4

• 2 flatbreads
• 2 cloves garlic
• 200 g yogurt
• 2 tbsp tahini
• ½ lemon
• salt
• pepper

• fine grater
• bowl (large)

Tear flatbread into bite-sized pieces. Grate garlic into a bowl, then add yogurt, tahini, the juice of half a lemon, and stir well to combine. Season to taste with salt and pepper.

Step 2/ 4

• 250 g canned chickpeas

• fine sieve
• pot (small)
• cooking spoon

Drain chickpeas and add to a small pot. Cover with just enough water and bring to a boil over medium-high heat. Let cook for approx. 5 min., or until very soft. Use a fork to smash some of the chickpeas. Turn heat to low and let cook while you fry the bread and nuts.

Step 3/ 4

• 3 tbsp olive oil
• 4 tbsp butter
• 4 tbsp cashews

• frying pan
• tongs

Add olive oil to a frying pan over medium heat. Once hot, add teared flatbread and fry until golden and crisp. Remove from the pan and set aside. Lower the heat and add butter and cashews. Toast until brown, being careful not to burn them.

Step 4/ 4

• mint (for serving)
• smoked paprika powder (for serving)
• pickles (for serving)
• olives (for serving)

Transfer most of fried bread to a serving bowl. Top with the chickpeas, yogurt, and remaining bread. Then finally drizzle over the butter and toasted nuts. Top with chopped mint and a sprinkle of smoked paprika, if desired. Serve immediately with olives, pickles, and more mint as desired. Enjoy!

Enjoy your meal!