fatteh with chickpeas & herbs

SERVES 2

This is m version of the popul r Lev ntine dish. It’s be utiful celebr tion of simple st ples: s lt ,

olden, blisterin chickpe s with confetti flourish of fresh herbs l ced with rlic

nd lemon juice. F tteh is tr dition ll m de with pit bre d, but I’ve finished mine with crunch croutons.

INGREDIENTS

– neutral oil (e.g. sunflower, grapeseed, rice bran)

– 1 x 400g tin chickpeas, drained and rinsed

– 2 cloves garlic, finely chopped

– generous pinch of dried chilli flakes

– small handful of coriander, finely chopped

– small handful of dill, finely chopped

– small handful of parsley, finely chopped

– olive oil

– 1/2 lemon, juiced

– salt and pepper

– 1 slice of bread

– natural yoghurt and bread of your choice (to serve)

METHOD

Heat a generous glug of vegetable oil in a medium frypan over high heat (one with deep sides helps minimise spluttering). Once hot, pour in the drained chickpeas and shake the pan to disperse. Leave for a couple of minutes to crisp up (they might pop and splutter – that’s normal), then jiggle the pan to turn them over. Leave for a couple more minutes until they are golden and crisp, then add the garlic, chilli and a generous pinch of salt. Shake the pan for around 10 seconds until everything is combined and fragrant.

Tip the chickpeas into a bowl lined with paper towel to drain, then transfer to a serving platter, along with the chopped herbs, another drizzle of olive oil, the lemon juice and a grind of pepper. Stir to combine.

To make your croutons, chop your slice of bread into small squares. Put the frypan back on medium heat, add the bread and let it crisp up on all sides (add another drizzle of oil, if needed) – being careful they don’t burn. Sprinkle over the chickpeas.

Add a dollop of yoghurt before serving. Eat with your bread of choice, getting a little bit of everything in each bite.