Transform your leftover Sumac Chicken & Roasted Veg Traybake into a traditional Middle Eastern Fatteh. With chickpeas, creamy tahini yoghurt and pitta crisps - it's full of crunch and packed with protein.
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Serves
2
Chickpea
Tahini
Natural Yoghurt
Garlic
Lemon
Fresh Coriander
Pitta Crisp
Sumac
Olive Oil
Salt
Black Pepper
Serves
2
Chickpea
Tahini
Natural Yoghurt
Garlic
Lemon
Fresh Coriander
Pitta Crisp
Sumac
Olive Oil
Salt
Black Pepper
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Step 1.
Before you begin, make the Sumac Chicken & Roasted Veg Traybake.
Step 2.
Shred the chicken from the sumac chicken traybake. Drain the chickpeas, reserving the liquid. Pick the coriander leaves and thinly slice the stalks.
Step 3.
Add the chicken, roasted veggies from the traybake, chickpeas and coriander stalks to a large frying pan set over a medium heat. Add a splash of the reserved chickpea liquid and reheat until piping hot, adding more liquid if you prefer it saucier. Taste and season with salt and pepper.
Step 4.
Meanwhile, finely grate the garlic into a bowl and squeeze over some lemon juice. Season with salt, then stir in the tahini and natural yoghurt. Loosen with a splash of cold water if needed, and taste, adjust with more salt, pepper or a little sugar if it’s too bitter.
Step 5.
Divide the hot chicken mixture between bowls. Spoon over the tahini yoghurt and finish with a sprinkling of sumac, the pitta crisps or croutons, and the coriander leaves. Serve with lemon wedges for squeezing.
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