Chickpea Fatteh with Yoghurt

📝 Ingredients

• 3 pitta breads (about 60 g each)
• 2 tins chickpeas (530 g drained)
• 1 tsp ground cumin
• 200 g 2% Greek yoghurt + 200 g plain 0% skyr
• 2 tbsp tahini
• 1 garlic clove + ½ lemon (for the juice)
• 30 g flaked almonds
• ½ bunch flat-leaf parsley (about 20 g)
• 2 tbsp olive oil (1 for the bread, 1 for the paprika oil)
• 1 tsp sweet paprika
• Salt

🍴 Utensils

• Large frying pan
• Small saucepan
• Bowl
• Whisk
• Chopping board
• Knife

📖 Steps

1. Drain the chickpeas, reserving 4 tbsp of their liquid, then rinse them. Cut the pitta breads into squares of about 3 cm. Pick the parsley leaves and finely chop them. Squeeze the half lemon and peel the garlic clove.
2. In a bowl, whisk the Greek yoghurt, skyr, tahini, finely grated garlic, lemon juice and a pinch of salt until you have a smooth sauce that coats a spoon. If it's too thick, loosen it with 1 tbsp of the chickpea liquid. Keep in the fridge.
3. Heat 1 tbsp olive oil in the large frying pan over a medium heat. Add the pitta pieces and toast them for 5 to 6 minutes, stirring often, until golden and really crispy. Spread them over the bottom of 3 shallow bowls.
4. In the same dry pan, toast the flaked almonds for 2 to 3 minutes over a medium heat, stirring constantly, until lightly golden. Tip them onto a plate straight away, otherwise they keep browning and turn bitter.
5. Put the chickpeas in the pan with the rest of the reserved liquid, the cumin and a pinch of salt. Warm through for 5 minutes over a medium heat, stirring, until piping hot and the liquid has almost disappeared. Crush a few with a fork to bind.
6. In the small saucepan, heat the second spoonful of oil for 1 minute over a low heat, take off the heat and stir in the paprika: the oil should turn orange-red. Never heat paprika over a high heat, as it burns and turns bitter.
7. Spoon the hot chickpeas over the toasted bread, then generously top with the yoghurt sauce without mixing: the hot-cold, crispy-creamy contrast is what makes the dish so good.
8. Scatter over the toasted almonds and parsley, drizzle with the paprika oil and serve immediately, before the bread goes soft under the sauce.