Fatteh is a delicious Lebanese comfort food that’s nutrient dense, high in protein, probiotics, amino acids and essential vitamins and minerals. Aromatic shredded Chicken and perfectly cooked Garbanzo Beans are layered with a garlicky Yoghurt Tahini Sauce, crunchy salted Pita, toasted Pine Nuts and fresh Herbs. Comforting and warming as we head into the fall months; we hope you love this dish as much as well do.

Note that Chick Peas (UK + Europe) and Garbanzo Beans (US) are the same thing. In Lebanon we call them Hummous, hence the name of the dish.

Organic Ingredients, serves 5

Garbanzo Beans

• 1.5 Cups or 12 oz. Dry Garbanzo Beans Beans must be pre-soaked for this recipe

• 4 Garlic Cloves, peeled & minced

• 1 Tsp. Celtic Sea Salt

• 1/4 Tsp. Black Pepper

• 1 Tsp. Paprika

• 1 Tsp. Cumin

• 6 Cups Water

Chicken

• 3 Chicken Breasts Bone in

• 2 Tbsps. Extra Virgin Olive Oil

• 1 Tsp. Celtic Sea Salt

• 1/4 Tsp. Black Pepper

• 1/2 Tsp. Cardamom Powder

Laban Yoghurt Sauce

• 3 Cups or 2 Lbs. Full fat Yoghurt

• 3 Cloves Garlic, peeled and minced

• 2 Tbsps. Tahini

• 1 Tsp. Salt

Pita Chips

• 3 Pita Rounds

• 2 Tbsps. Extra Virgin Olive Oil

• Celtic Sea Salt, to taste

Pine Nuts

• 1 Cup Pine Nuts

• 1/2 Tsp. Extra Virgin Olive Oil

Garnish

• 1 Tbsp. Parsley, leaves only finely diced

• 1 Tbsp. Mint, leaves only finely diced

Method

Soak Garbanzo Beans in cold water overnight or for 12 hours.

Bring Garbanzo Bean ingredients to a boil in a medium sized pot. Once boiling, reduce any scum that rises to the top and discard. Leave to boil for a minute or two, then lower heat and cover to a low simmer. Cook for approx. 1 hr 40 minutes, and up to 2 hours or until the Beans are soft. Seperate the Beans from the cooking water, but reserve the cooking water. I like to use this if I’m reheating my Beans to assemble more Fatteh later.

Season Chicken in Olive Oil, Salt & Pepper. Roast Chicken in a 400f oven for 45 minutes. Remove from oven, remove skin and discard. Shred Chicken into small bite size pieces as pictured; I use a fork and my fingers. Season Chicken with Cardamom and more Salt & Black Pepper to taste.

Combine all Laban ingredients in a small/medium size pot. Mix well with a whisk and bring to low heat. Continue to whisk until well combined. Cook on low to medium heat until its hot but not boiling. Boiling the Yoghurt might cause it to separate. Remove from heat.

Using kitchen scissors or a knife, cut Pita rounds into bite size pieces as pictured. Season with Olive Oil and Salt. Bake in a 400f oven for approx. 7 minutes or until crispy.

Toast Pine Nuts stove top in a little Olive Oil on medium heat until they turn golden brown. Watch carefully and stir so that don’t burn. This only takes a few minutes.

Only assemble Fatteh when ready to eat. To assemble, start with Chicken, then Garbanzo Beans (add a little bit of the Garbanzo Bean Water with the Beans). Layer Laban on top, then Pita Chips, Toasted Nuts and finally fresh Herbs. Drizzle a little Olive Oil on top of it all and enjoy.

Notes:

• Make a vegetarian version of this dish by omitting the Chicken.

• Chicken, Laban and Garbanzo Beans should be hot when serving. Pita, Nuts and Herbs can be room temp.

• Only assemble dish when ready to eat. Store Shredded Chicken, Laban and Garbanzo Beans separately in fridge and reheat before eating. Pita Chips and Toasted Nuts can be stored at room temp. for a day or two.

• Reserve Garbanzo Bean cooking liquid and use a little to serve and reheat Beans.

• Try making this with Braised Lamb Shanks instead of Chicken.