Lebanese chicken fatteh
500 g of boiled chickpeas
1 loaf of pita bread, toasted and sliced
2 tablespoons of olive oil
1/4 cup of pine nuts
400 g chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/2 teaspoon thyme
1/2 teaspoon paprika
Salt and pepper to taste
3 tablespoons of chopped fresh parsley
Yogurt sauce with garlic
1 tablespoon of olive oil
2 cloves of garlic, crushed
1/2 teaspoon salt
4 cups of yogurt
How to prepare
In a large bowl, put the boiled chickpeas with bread slices.
Cook pine nuts with one tablespoon of olive oil, wait until they become golden before adding them to chickpeas and bread.
In the same bowl, cook the chicken with the remaining spoonful of olive oil, then add garlic, coriander, thyme, paprika, salt and pepper to it.
Cut the chicken into slices and add it with the parsley to the fatteh ingredients.
To prepare the sauce, cook olive oil with garlic and salt, then add the yogurt and stir for 5 minutes without boiling.
Pour the sauce on top of the chickpeas, chicken and bread.
Garnish with olive oil, parsley and bread.
Serve the fatteh immediately.