Daniela Gattegno - Chickpea Fatteh with Smoky Tomato Sauce and Sheeps Labneh
Dani studied and worked for a scientist for the first part of her career years before becoming a chef 10 years ago. She worked in many restaurants starting her career at Ottolenghi, with a pit stop at at Morito, The Barbary and as a freelance development chef. She then joined the Belazu team in 2021, working in our innovation team to develop products, recipes and showcase her talent at Taste Of London.
INGREDIENTS
2 khobez flatbread (or pitta)
200ml Belazu early harvest olive oil
1 tbsp Make It Taste Caramelised
1 tsp ground cumin
1 tsp ground coriander
1 jar Belazu chickpeas, drained
1 tbsp Make It Taste Smoky
1 can chopped tomatoes
1 tbsp unsalted butter
1 tbsp pine kernels
2 dates, roughly chopped
4 tbsp Belazu Sheeps Milk Labneh (or any thick yoghurt)
1 tbsp Make It Taste Tangy
1 tbsp Make It Taste Spicy
1 tbsp crispy onions
A few sprigs of parsley, finely chopped
A few sprigs of mint, roughly chopped
Salt and pepper
METHOD
- Step 1: Tear the khobez or pitta down their seam to create thin sheets of flatbread. Lay into an oven tray then brush with 2 tbsp olive oil. Bake at 160C for 8-10 minutes until golden brown then set aside to cool and crisp up.
- Step 2: 2. As the khobez cooks, heat 4 tbsp olive oil in a frying pan and fry the Make It Taste Caramelised on a medium-high heat for 2 minutes.
- Step 3: 3. Add the cumin and coriander to the pan then stir through the chickpeas with a splash of water. Season with a little salt then turn the heat down to medium and simmer.
- Step 4: 4. Spoon the Make It Taste Smoky into a small saucepan then fry over medium heat for two minutes. Add the can of chopped tomatoes with 1 tsp salt and continue to cook for 5 minutes.
- Step 5: Meanwhile, set a dry frying pan over medium heat and tip in the pine kernels. Toast for 5 minutes until fragrant and beginning to brown. Tip out the pine kernels into a small bowl and set the pan back over the heat.
- Step 6: Add the butter to the hot pan and tip in the dates. Fry them gently in the butter until they begin to brown then set aside, ready to plate. Assemble the fatteh by gently breaking the khobez or pitta into large chunk and laying into a serving dish. Spoon over the tomato sauce then the chickpeas and dollop the labneh over the top. Drizzle over the Make It Taste Tangy and Make It Taste Spicy then scatter the parsley, mint, crispy onions, pine kernels and dates. Serve.
