Also called "Fatte": A famous Lebanese casserole
Ingredients:
2 cups of dry chickpeas (you can also use 1 can of cooked chickpeas instead)
2 cups of plain yogurt
1 tbsp of lemon juice or white vinegar
1 to 2 cloves of garlic (crushed)
2 pita loaves (toasted)
1/2 tsp of baking soda
1tbsp of cumin
salt (as desired)
2 tbsp pine nuts or more (optional)
1/4 cup of vegetable oil
Method:
1) Soak the chickpeas in warm water the night before.
2) In pot add about 2 L of water, beans and baking powder, cook until the beans are soft add salt to taste.
3) In a bowl mix the yogurt ,lemon juice or vinegar , and crushed garlic with a little bit of salt. Leave it at room T. (If the mix is too thick, add a little water to thin it out.)
4) Break the pita bread in small pieces, toss with some oil and spread them on a baking sheet. Toast in oven for 10-15 min at 375 F or until crispy golden brown.
5) Layer in a 9" by 9" baking dish (I use glass Pyrex) hot garbanzo beans with 3 tbsps of the broth in which they were boiled. Season with cumin. Then add toasted pita chips and cover with the yogurt mix.
5) In a small pan heat the oil. Add the pine nuts and fry until golden brown then pour oil and nuts on top of the casserole.
Enjoy eating this dish while it's hot.
Nutrition Tip: For a low fat version of this dish, you can substitute low-fat yogurt and 1 tbsp of sour cream for the whole-fat yogurt. If you opt not to fry the pine nuts, just toast them in a non oily pan.
