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Spiced Chickpeas with Crispy Pita, Yogurt, and Brown Butter

Spiced Chickpeas with Crispy Pita, Yogurt, and Brown Butter

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.

Ingredients

  • 2 8-inch pita breads, split in half crosswise, torn into 1-inch pieces
  • ⅓ cup plus 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 2 16-ounce cans chickpeas, drained
  • 2 garlic cloves, finely grated
  • 3 tablespoons unsalted butter
  • 1¼ cups plain, whole-milk (not Greek) yogurt
  • ¼ cup coarsely chopped parsley
  • ¼ cup torn mint leaves, plus sprigs for serving
  • ¼ teaspoon smoked paprika
  • Radishes with tops and oil-cured olives (for serving)

Recipe Preparation

  • Preheat oven to 350°. Toss pita pieces with ⅓ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown and crisp, 12–15 minutes. Transfer to a large bowl.

  • Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add chickpeas and garlic and cook, tossing occasionally, until chickpeas are warmed through and scented from the garlic, 4–6 minutes. Add cumin and toss to coat; season with salt. Transfer chickpeas to bowl with pita and toss. Transfer to a platter.

  • Cook butter in a small skillet over medium heat until it foams. Add cashews and pine nuts and continue to cook, stirring often, until butter browns and nuts have slightly darkened, 2–3 minutes.

  • Dollop yogurt over chickpea mixture. Top with parsley, cashew mixture (along with butter), and ¼ cup mint. Sprinkle with paprika. Serve with radishes, olives, and mint sprigs alongside.

  • Do Ahead: Pita chips can be made 1 day ahead. Cover and store in an airtight container.

Reviews SectionAbsolutely delicious! To make it a bit more filling for lunch, I seasoned some chicken breast with my favorite harissa, and afer cooking cut it into smaller pieces that could be eaten along with the chickpeas. Plus, the harissa mingling with the yogurt added even more flavor. Served with fresh vegetables on the side, it was the perfect.KayleejanegillNorwalk Connecticut03/20/19Nutrition? Calories? Please include with your recipes.Thank you.MASSEY LAMBARDcoastal Alabama03/14/19

We Are Never Full

After my best friend, Shannon, first moved back home after our fun ‘snowboard/ski bunny’ post-college years slacking off in Breckenridge, Colorado, I visited her and she took me to eat at a place with a cuisine I had never eaten before – Lebanese. We went to Lebanese Taverna in Arlington, VA, one of six locations of this popular restaurant. After we were seated, I remember reading the history of the family-owned place on the back of their menu. It brought a tear to my eye. Ok, I’m exaggerating slightly, but I definitely started liking the place before I even ate the food.

The owners, the Abi-Najm family, had a really cute ‘coming-to-America/America the land of opportunity’ story that is often unheard of these days. They fled Lebanon on a cargo ship during the civil war with only a few belongings. In 1976, they settled in Arlington and by 1979 they bought a small pizza place called Athenian Taverna and had only enough money to replace half the sign, and the first Lebanese Taverna was born.

Warms your heart, right? Maybe makes you reconsider your opinions on the current immigration policy, huh? Maybe it’s just me?

Anyways, that night I ate the most delicious and different meal. The dish was called Fatteh Djaje – seasoned, shredded chicken with crispy pita bread, smothered in a yogurt sauce and (my favorite part) sprinkled with pomegranate seeds. Every time I visited Shannon, I asked if we could go to Lebanese Taverna so I could satisfy my craving.

After the second time dining there, I knew I had to try to find a recipe to recreate the dish. This was 1999 and the internet was shockingly different than it is today. After much searching, I found something that slightly resembled it, but I knew I would have to get creative and figure it out based on my memory of the dish at the restaurant.

To this day, the Lebanese Taverna’s menu includes Fatteh Djaje (with chicken) and Fatteh Blahmeh (with lamb). Here is how the Fatteh Blahmeh is described on their menu:

seasoned chunks of lamb layered over chickpeas on roasted Lebanese bread, smothered with warm yogurt sauce, pine nuts and garlic with pomegranate seeds when in season

Pretty great description for a pretty amazing meal. I know many of you may be scared of this recipe, but if you try it once, I guarantee you’ll be hooked. Since 1999 (and one marriage to an Englishman later), I’ve grown to love lamb and eat a decent amount of it, so this recipe will be the lamb version. Feel free to substitute the lamb for chicken if you’re not a lamb eater. If you like the taste of Moroccan spices (nutmeg, cinnamon, clove, etc.), you’ll love this meal.

LEBANESE SPICED LAMB OVER CRISPY PITA SMOTHERED WITH A GARLIC-YOGURT POMEGRANATE SAUCE (FATTEH BLAHMEH)

For the Lamb

  • 3 lbs lamb for stew (small bits still on the bone)
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 two to three inch stick of cinnamon
  • 5 cloves
  • 1/2 of nutmeg (or about 1 teaspoon ground nutmeg if you must)
  • 2-3 cups of chicken stock
  • pinch of salt
  • 1 can of chickpeas

For the Yogurt Sauce

  • 1 1/2 cups of plain yogurt, strained
  • 2 cloves of garlic, mashed into a paste
  • some mint leaves, roughly chopped
  • a squeeze of lemon (Optional: zest of half of lemon)

Garnish and Bottom Layer:

  • 3-4 pita bread, sliced through the middle (so they are thin), cut into triangles and toasted till crispy
  • 1/4 cup of toasted pine-nuts
  • 1/4 cup pomegranate seeds (if seasonally available)
  • some roughly chopped mint

What to do:

  1. Season your lamb with some kosher salt, a bit of nutmeg and cinnamon. Heat up a small bit of olive oil in your pressure cooker. Over medium heat, sear your lamb until brown – about 1 1/2 minutes per side. ***NOTE:You could also slow cook the lamb in your slow cooker for 5-6 hours during the work day and still get that wonderful, falling-off-the-bone thing.
  2. Add your onions and garlic to the pressure cooker and using the leftover oil, saute briefly, stirring around the meat to make some room for the onions/garlic to cook.
  3. Make a bouquet garni (if you have cheesecloth or do what I did in a bind tonight – get a misfit (CLEAN!!) sock, cut it, wrap your spices in it and tie with kitchen twine) with the cinnamon stick, nutmeg half and cloves.
  4. After another 30 seconds or so, add your stock. Throw in your bouquet garni. Bring to a boil and follow your pressure cooker directions. Cook in pressure for 30-35 minutes.
  5. While that’s cooking, mix your strained yogurt with the garlic paste, chopped mint, squeeze of lemon and lemon zest. Stir and let sit so the flavors meld.
  6. Slice your pita and toast in the oven for about 4-5 minutes at 385 degrees till crispy. (OPTIONAL: Traditionally, the pita should be fried in butter for a more intense taste).
  7. If you have a pomegranate, slice in half and remove seeds. It’s easier to submerge it in water and take seeds out that way – the little bits of sinew will separate from the seeds more easily. Strain so you just have the seeds.
  8. When lamb is finished cooking in the pressure cooker/slowcooker, using tongs, remove lamb only out of the sauce and put in bowl. Allow to cool for a few moments.
  9. Meanwhile, turn heat on medium to reduce the sauce just a bit more – about 5 minutes. After 5 minutes, add the drained chickpeas and let simmer for another 3-4 minutes.
  10. With two forks (or your fingers!), remove the bones from the lamb meat and shred the lamb meat. It should be super tender and fall off the bone easily.
  11. Assemble your dish. Put 4-5 toasted/fried pita triangles on the bottom of your dish. Using a large spoon, spoon some chickpeas with sauce over the crispy pita bread. You want a decent layer of chickpeas. Next, top the chickpeas with some shredded lamb. Finally, add a layer of yogurt and top with a sprinkling of pomegranate seeds, toasted pine nuts and chopped mint. Dig in!

What is Shawarma?

Shawarma is a classic Levantine Arab dish of meat (lamb, chicken, turkey, beef, or mixed meats) seasoned and placed vertically on a spit and slow roasted. It’s typically sliced thinly and served with tabbouleh, fattoush salad, bread, tomato, and cucumber and various sauces. Though considered a Turkish dish by origin, it’s enjoyed through the Middle East and Mediterranean region in various forms. (source)

Note, this is a shawarma-inspired sandwich as it opts for chickpea in place of meat.


Roasted yams and chickpeas with yogurt

If one was ever to question their lifetime of unwavering devotion to New York City, February would the month to do it. It’s cold and has been for some time. It’s cold and will be for some time. And somewhere out in California, a “friend” — but really, are they if they torture you so? — is welcoming their first strawberries. You get strawberries in New York, too, but for about 5 minutes every June and they cost about as much per square foot as real estate in a neighborhood with multiple pour-over coffee outlets.



So, yes, February is the month. But this February? I never thought it would be the one. This is, by every measurement known, the mildest winter we’ve ever had, and the shortest too. I am, by almost every measurement I can invent, the most loyal and content New Yorker you’ll meet (but not the shortest, although close). But every night for the last week, I’ve pestered my husband with talk of Los Angeles, a mythical place where it’s warm and sunny all year round, where the tacos are unparalleled, where the avocados are exceptional, where you apparently don’t need to be a millionaire to have a home with more than two bedrooms. This is probably what happens to even the most stalwart New Yorker after too long without a vacation.

Fortunately, for times of great flux and inner turmoil, there are always cookbooks offering an escape. Like many a shivering East Coasters, I’ve been gazing lovingly over the Gjelina restaurant cookbook this week, an understandable side-effect of cookbooks photographed by Michael Graydon and Nikole Herriott. That cover! Maybe I don’t even want to move to LA, I want to move into that cover, a tucked-in nest of fiery squash, protecting you from the slab concrete.

We should talk about the cooking too, and while it occasionally feels the tiniest bit formulaic, when that formula happens to be stunning gently charred vegetables, fish and meat, dabbed with something acidic (a yogurt sauce, bagna cauda, salsa verde and all of the other sauces I write across my heart), something rich (avocado, cheese, a bit of fruit), something fresh (herbs or another shaved vegetable) and something crunchy (seeds, nuts, crushed croutons, crispy onions, hiii ily), it is clearly in the service of greatness. I feel a responsibility to warn the home cook that sub-recipes abound (ocean trout rillettes has four there are three within the rye rags with sausage, mushrooms and fennel that I’m going to make anyway because you read that title, didn’t you?) but there’s so much else in here for us — an enviable pizza section, a chickpea stew with tomato and turmeric I would swan dive into if I could — it would be a disservice to us to let this keep us away. The 30-deep vegetable section alone is worth the cover price there isn’t a thing in there I don’t want to eat for the rest of my life.

Because I’m back in the kind of place where I roast sweet potatoes all of the time for children tiny and mid-sized, I was drawn to the yams first. They’re roasted in long wedges with a bit of honey, olive oil and a tremendous amount of pepper flakes (adjust to taste, of course) until singed and steak-like then drizzled with a sharp lime yogurt and thinly sliced scallions. For my purposes, I felt like I needed to add one more thing to make this more of a dinner centerpiece and that thing was chickpeas, roasted until crisp with smoked paprika and salt. My husband and I will unapologetically admit that we usually only eat sweet potatoes begrudgingly they’re fine, but we mostly keep them around for the kids. Not this time. We didn’t even offer to share, just decimated the dish after they went to bed my sole regret is having not doubled it so I’d have more left for today’s lunch.

Roasted Yams and Chickpeas with Yogurt
Adapted from Gjelina

You’re going to end up with more yogurt and more chickpeas than you probably need — or fewer potatoes. It’s all a matter of perspective, really.

Serves 2, hungrily, 4, humbly

3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick
1 to 2 tablespoons honey (I used 1 2 are called for)
1 tablespoon crushed red-pepper flakes (Espelette are called for I used mild Aleppo)
1 3/4 cups (1 15-ounce can) chickpeas, drained and patted dry on towels
4 tablespoons olive oil
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup Greek-style plain yogurt
4 tablespoons fresh lime juice, from approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Heat oven to 425 degrees F.

Line two baking sheets with foil, for minimal mess. Coat one, the one you’ll use for the yams, with 1 tablespoon olive oil.

Toss yams with honey, 1 tablespoon olive oil and 1/2 tablespoon of pepper flakes. Let sit in bowl for 5 to 10 minutes. Toss chickpeas with 1 tablespoon olive oil, smoked paprika and salt, to taste.

Spread yams out on olive oil-ed baking sheet in one layer. Season with salt and pepper. Roast for 30 minutes, until nicely toasted underneath. Flip/move wedges around and roast for 5 to 10 more minutes, until soft and singed. For extra color, run them under the broiler for a final minute.

Meanwhile, spread chickpeas on second uncoated baking sheet. Roast in oven for 20 minutes, rolling around once or twice so that they cook evenly, until lightly browned and crispy on the outside. Set aside.

Whisk yogurt, remaining tablespoon olive oil and lime juice together in a small dish, then season with salt and pepper to taste.

Arrange yams on plate or platter, drizzle some of the yogurt over, then about half the chickpeas. Garnish with scallions and remaining pepper flakes, plus flaky sea salt, if you have any. Keep extra chickpeas and yogurt on the side. Dig in.


Reader Interactions

Comments


Mam can i avoid black pepper powder, as i don’t like its taste? By the way the milk recipe is looking so royal.

/>Aarthi

From what I understand, in order to get the health benefits of Turmeric, you need to add black pepper. Black pepper aids in the absorption of turmeric. If you leave it out, you may not get the health benefits that Turmeric offers. I don’t know if this is true, but I’ve been researching herbs and cooking with them for health benefits, and almost everything that has turmeric in it, you will see black pepper in it as well. I don’t taste the pepper in the spiced milk, but I don’t put the full amount in. I just shake the pepper shaker over the pot a few times. It’s delicious, hope you enjoy!

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Created By: Chef Robin Leventhal, Crave Food
Use: York Garbanzo Beans
Yields: About 5 1/2 cups
Vegan
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Za'atar-Spiced Crispy Chickpeas
Recipe courtesy of Chef Robin Leventhal, Crave Food and Crave Clay
Photo courtesy of Kelly Cline, KCline Photography

These are an addictive snack with plenty of delicate crunch. Za&rsquoatar is a relative of the thyme plant that grows wild in Israel. In the U.S., it&rsquos most commonly blended with sumac, sesame seeds and salt for a slightly tart, savory seasoning that&rsquos known by the same name as the herb.

Ingredients:

3 cups dried PNW Co-op Pedrosillano or York chickpeas

Za&rsquoatar spice blend to taste (If you'd prefer another spice, go for it!)

Instructions:

&bull Pour about 6 cups of water into a large, heavy pot. Dissolve the salt, add the dry chickpeas  and cover. Let sit overnight.

&bull The next day, drain the chickpeas and return them to the pot, adding fresh water to cover the beans.  Set the pot over medium-high heat and bring to a boil. Cook until tender and creamy, about 1 hour.

&bull When the beans are cooked, preheat the oven to 350 degrees. Drain the beans and spread them on a sheet pan in a single layer. Cook until golden brown, about 40 minutes. Gently shake the pan occasionally for more even cooking.

&bull Drizzle the olive oil over the chickpeas and shake or stir until they're fairly evenly coated. Season generously with za&rsquoatar and additional kosher salt to taste. Serve immediately, or store in an airtight container for up to 3 weeks.

To learn more about Chef Robin Leventhal, please visit Crave Food and Crave Clay


Cuttlefish with baharat, peas & samphire (page 120)

From Oklava: Recipes from a Turkish-Cypriot Kitchen Oklava by Selin Kiazim

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Main course Dinner parties/entertaining Cypriot Turkish
  • Ingredients: cuttlefish onions baharat spice mix peas sea beans lemons mint parsley
  • Accompaniments:Tomato, raw onion, purslane, crisp bread & mint salad Salad of runner beans, cucumber, fennel & kale with a tomato dressing Fried vegetables with garlic yogurt & pomegranate Spiced beef & cheese sauce pogaças Fried beef köfte Vegetable dolmas Pomegranate & sumac martini Tomato relish Semolina custard & filo börek

13 Vegetarian Recipes Featuring Canned Beans

As we all turn to cooking more while we are staying home, I’ve been creating more round-up posts in hopes that they inspire you to continue to be creative in the kitchen. I’m always open to suggestion so please feel free to let me know in the comments below if you are liking these posts or not and what other recipes round-ups you’d like to see!

Assuming you are stocking up your kitchen (not hoarding, hopefully) when you go to the store, I have a feeling you probably have a pretty good supply of canned beans in your pantry right now (and if not, grab some the next time you do a big grocery haul because they can be stored for long periods and are chocked full of protein!). To help you cook your way through those beans, I’ve rounded up my favorite vegetarian recipes featuring canned beans below.

This Red Bean Chili with Smoky Chili Cashew Queso recipe is a quick and easy vegan meal that is sure to warm you on a chilly winter evening.

This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main and makes great leftovers for lunch or dinners throughout the week.

This Buddha Bowl with Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.

This Vegan Chili Mac recipe from Power Plates is the ultimate comfort food: a vegan hybrid between macaroni and cheese and chili.

This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, canned beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!

This Smoky Vegetarian Red Beans and Rice recipe is loaded with up melt-in-your-mouth vegetables that are tender and packed with flavor.

This Chickpea Tomato Minestrone is chocked full of fresh vegetables and pasta which makes it a filling and flavorful weeknight dinner.

This Chickpea Noodle Soup recipe is chocked full of healthy vegetables, hearty beans, and chewy egg noodles. This soup is a great way to get more vegetables into your meal while still enjoying the comfort of delicious pasta.

This Chickpea Shawarma Flatbread from A Couple Cook’s Pretty Simple Cooking cookbook is a quick and easy vegetarian meal that can be whipped up in under 15 minutes.

This Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets is from The First Mess cookbook. This healthy plant-based main dish is chocked full of protein (from the quinoa and white beans) and satisfyingly creamy. A perfect cozy meal for chilly evenings or to serve to for a crowd.

Spice up your taco night with this recipe for Chorizo-Spiced Chickpea Fajita Pitas! Switch out that boring old tortilla for pita and fill them with smoky chorizo-spiced chickpeas!

This Butternut Squash Hummus with Brown Butter & Fried Sage is an fall easy appetizer and snack. The nutty brown butter gives an extra flavor punch to the already rich hummus.

Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons.

Related Posts

Today I wanted to share with you 10 vegetarian recipes featuring pasta from the site.&hellip

These 5 Quick Vegetarian Dinner Recipes are delicious and will help keep you from reaching&hellip

Today I'm sharing 9 Vegetarian Recipes Featuring Quinoa in hopes that it helps you find&hellip


13 Vegetarian Recipes Featuring Canned Beans

As we all turn to cooking more while we are staying home, I’ve been creating more round-up posts in hopes that they inspire you to continue to be creative in the kitchen. I’m always open to suggestion so please feel free to let me know in the comments below if you are liking these posts or not and what other recipes round-ups you’d like to see!

Assuming you are stocking up your kitchen (not hoarding, hopefully) when you go to the store, I have a feeling you probably have a pretty good supply of canned beans in your pantry right now (and if not, grab some the next time you do a big grocery haul because they can be stored for long periods and are chocked full of protein!). To help you cook your way through those beans, I’ve rounded up my favorite vegetarian recipes featuring canned beans below.

This Red Bean Chili with Smoky Chili Cashew Queso recipe is a quick and easy vegan meal that is sure to warm you on a chilly winter evening.

This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main and makes great leftovers for lunch or dinners throughout the week.

This Buddha Bowl with Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.

This Vegan Chili Mac recipe from Power Plates is the ultimate comfort food: a vegan hybrid between macaroni and cheese and chili.

This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, canned beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!

This Smoky Vegetarian Red Beans and Rice recipe is loaded with up melt-in-your-mouth vegetables that are tender and packed with flavor.

This Chickpea Tomato Minestrone is chocked full of fresh vegetables and pasta which makes it a filling and flavorful weeknight dinner.

This Chickpea Noodle Soup recipe is chocked full of healthy vegetables, hearty beans, and chewy egg noodles. This soup is a great way to get more vegetables into your meal while still enjoying the comfort of delicious pasta.

This Chickpea Shawarma Flatbread from A Couple Cook’s Pretty Simple Cooking cookbook is a quick and easy vegetarian meal that can be whipped up in under 15 minutes.

This Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets is from The First Mess cookbook. This healthy plant-based main dish is chocked full of protein (from the quinoa and white beans) and satisfyingly creamy. A perfect cozy meal for chilly evenings or to serve to for a crowd.

Spice up your taco night with this recipe for Chorizo-Spiced Chickpea Fajita Pitas! Switch out that boring old tortilla for pita and fill them with smoky chorizo-spiced chickpeas!

This Butternut Squash Hummus with Brown Butter & Fried Sage is an fall easy appetizer and snack. The nutty brown butter gives an extra flavor punch to the already rich hummus.

Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons.

Related Posts

Today I wanted to share with you 10 vegetarian recipes featuring pasta from the site.&hellip

These 5 Quick Vegetarian Dinner Recipes are delicious and will help keep you from reaching&hellip

Today I'm sharing 9 Vegetarian Recipes Featuring Quinoa in hopes that it helps you find&hellip


Sweet Potato Brownie Fudge

The Spruce / Elizabeth LaBau

Just two simple ingredients are all it takes to create rich-tasting sweet potato brownie fudge. These gooey fudge bites of dense, dark chocolate are decadent without the extra calories from fat or eggs that you'd normally use in baking brownies.

Use them as a topping for a bowl of ice-cream or serve them with a cup of aromatic New Orleans coffee for a delightful chocolate-and-coffee combo.


Watch the video: How to Cook Dried Chickpeas Ultimate Guide (November 2021).