To make your own toasted pine nuts for the fatteh, heat 1-2 teaspoons of ghee in a pan over a medium-low heat. Add the pine nuts and stir constantly for 2-3 minutes until they turn golden brown and release a nutty aroma. Remove immediately to prevent burning
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 330 |
| Fat | 10g |
| Saturates | 1g |
| Protein | 22g |
| Carbs | 39g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the bread into quarters.
In a deep pan, heat the oil to 180°C. If you don’t have a thermometer, test the oil by dropping a small piece of bread in, if it sizzles and turns golden quickly, it’s ready.
Working in batches, fry the bread for approx. 2 minutes on either side until evenly golden brown. Remove from the oil and drain on paper towels. Set aside to cool.
Mince the garlic and juice the lemon. In a bowl, place the garlic, lemon juice, yoghurt, tahini, cumin and salt. Whisk together until smooth. Adjust the seasoning, if needed. Remove from the heat immediately.
Drain and rinse the chickpeas. Roughly chop the parsley and mint. Arrange the chickpeas in a serving dish, top with the fried bread triangles. Drizzle over the yoghurt dressing. Top with the toasted pine nuts, pomegranate seeds and herbs
Serve immediately for the best texture.
