Vegan Fatteh (Chickpeas with Yogurt Sauce)
Portionen: 2
Preis pro Portion: 2,25 €
- 350 g chickpeas, cooked
- 100 g thin flatbread
- 70 g cashew nuts
- 20 g pine nuts
- 5 tbsp olive oil
- vegetable oil, for deep-frying
- 2 tsp Pul Biber, alternatively spicy paprika powder
- some parsley, chopped
Yogurt Sauce
- 300 g vegan yogurt
- 1 clove garlic, pressed or finely chopped
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1/2 tsp salt
Use scissors to cut the flatbread into bite-sized pieces. Heat a good portion of vegetable oil in a saucepan and deep-fry the pieces of bread at a relatively high temperature. Drain on some kitchen paper or a kitchen towel.
Mix the ingredients for the sauce. Then gradually dilute the sauce to the desired consistency with a few tablespoons of water.
Simmer the already cooked chickpeas in a saucepan with salted water for another 2-3 minutes.
Put the flatbread on a large plate. Take the chickpeas directly out of the water with a cellar and distribute on top. Then pour the yogurt sauce over it and sprinkle with parsley and pul biber as desired.
Heat the olive oil in a pan. Briefly toast the cashew and pine nuts in it. Pour over the fatteh while it is still hot.