Chickpea Fatteh with Ghee

Ingredients

• Cooked chickpeas
• Yogurt
• Smooth chickpeas [musabaha]
• Tahini
• Ghee
• Lemon juice
• Garlic
• Salt
• Cumin
• Paprika
• Pomegranate, for garnish
• Pine nuts, for garnish
• a little Water or chickpea broth
• 1 small loaf + a little fried bread Bread
• Oil for frying
• a sprinkle Parsley

Instructions

1. Warm the cooked chickpeas in a pot or over the heat until warm.
2. Place the yogurt in the mixing bowl.
3. Add the smooth chickpeas [musabaha] to the mixing bowl with the yogurt.
4. Add a little water or chickpea broth to the mixing bowl, depending on the consistency of the mixture.
5. Add a little tahini to the mixing bowl.
6. Add the garlic and salt to the mixing bowl.
7. Mix the ingredients in the mixing bowl, then add a little broth or a little yogurt if the mixture needs it, until it reaches a suitable consistency.
8. Add the lemon juice to the mixing bowl; do not omit it, as it is essential to the flavor.
9. Place a small loaf of bread over a strainer, then place a second strainer on top to hold its shape like a bowl.
10. Heat the oil in a frying pan or pot for frying.
11. Fry the shaped loaf of bread in the hot oil in the pan or pot until it becomes like a crispy bowl.
12. Fry a little additional bread in the pan or pot to use for garnish.
13. Place a little of the badouha mixture in the shaped fried bread on a serving plate.
14. Add a layer of bread to the serving plate or inside the shaped bread.
15. Add hot, drained chickpeas to the serving plate.
16. Add another layer of badouha to the serving plate.
17. Add another layer of chickpeas to the serving plate.
18. Heat the ghee in a small frying pan or over the gas flame.
19. Place a little fried bread on top of the dish for garnish.
20. Garnish the dish with pomegranate, pine nuts, a sprinkle of cumin, and a sprinkle of paprika.
21. Pour the hot ghee tempering over the dish at the end.
22. Add a sprinkle of parsley immediately after adding the hot ghee.