Chick­peas with Gar­licky Yo­gurt & Toasted Pita (Fat­teh Hom­mos)

EatingWell - - FRESH -

AC­TIVE: 30 min TO­TAL: 40 min

(plus overnight soak­ing for chick­peas)

Fat­teh means “bro­ken” and sig­ni­fies a dish of toasted bread pieces mixed with other in­gre­di­ents. In this ver­sion, the yo­gurt is also “bro­ken” with tahini, gar­lic and oil. En­joy it im­me­di­ately, be­fore the crispy bread gets soggy from the yo­gurt.

1 cup dried chick­peas

1 large clove gar­lic, chopped

3/4 tea­spoon salt, di­vided

2 cups whole-milk plain yo­gurt 2 ta­ble­spoons tahini

1 ta­ble­spoon ex­tra-vir­gin olive oil plus 1/2 tea­spoon, di­vided 3 ta­ble­spoons pine nuts 1 whole-wheat pita bread, split Chopped fresh pars­ley for gar­nish

1. Place chick­peas in a large bowl. Add enough cold water to cover by 3 inches and let soak for 8 to 24 hours. (Al­ter­na­tively, place chick­peas in a large saucepan and cover with 3 inches cold water. Bring to a boil and cook for 2 min­utes. Re­move from the heat. Let stand for 1 hour.)

2. Drain the chick­peas, trans­fer to a large saucepan and add water to cover by 2 inches. Bring to a boil over high heat, re­duce to a sim­mer and cook un­til very ten­der, about 30 min­utes.

3. Mean­while, pre­heat oven to 400°F.

4. Us­ing a fork, mash gar­lic with 1/4 tea­spoon salt to make a paste. Com­bine in a medium bowl with yo­gurt, tahini, 1 ta­ble­spoon oil and 1/4 tea­spoon salt. Set aside.

5. Heat the re­main­ing 1/2 tea­spoon oil and pine nuts in a small skil­let over medium heat. Cook, stir­ring fre­quently, un­til lightly browned, 2 to 3 min­utes. Trans­fer to a small bowl.

6. Place pita halves on the oven rack and bake un­til crisp and golden, turn­ing once, 6 to 8 min­utes to­tal. Let cool slightly then break into pieces.

7. Drain the chick­peas, re­serv­ing 1/4 cup cook­ing water. Re­turn the chick­peas and the 1/4 cup water to the pot; stir in the re­main­ing 1/4 tea­spoon salt. Trans­fer the chick­peas to a shal­low serving dish. Top with the re­served yo­gurt sauce, pita pieces and pine nuts. Gar­nish with pars­ley, if de­sired. Serve im­me­di­ately.

SERVES 8: 1/2 cup each

CAL 203 / FAT 10G (SAT 2G) / CHOL 8MG / CARBS 23G / TO­TAL SUG­ARS 6G (ADDED 0G) / PRO­TEIN 9G / FIBER 5G / SODIUM 299MG / POTAS­SIUM 342MG.

Re­mov­ing the spiky leaves of the wild edi­ble plant akkoub, which grows in the moun­tain­ous ar­eas of the Mid­dle East, is one of the tra­di­tional tech­niques that Souk El Tayeb seeks to pre­serve.

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