Ingredients
- Stewed Chickpeas:
- Garlicky Tahini Yogurt Sauce:
- Aleppo Butter:
- Walking Fatteh:
How to make it
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1
Stewed Chickpeas: In large skillet set over medium heat, heat oil. Cook garlic and cumin, stirring occasionally, for 2 to 3 minutes or until fragrant. Stir in chickpeas and cook, stirring occasionally, for 1 to 2 minutes or until well coated. Stir in broth, salt and pepper; bring to a boil. Cook, stirring occasionally, for 12 to 15 minutes or until most of the liquid has evaporated and chickpeas are very tender.
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2
Garlicky Tahini Yogurt Sauce: In small bowl, whisk together lemon juice and tahini until smooth. Stir in yogurt, garlic, garlic powder, salt and pepper. Thin with 1 tbsp water.
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3
Aleppo Butter: In small skillet set over medium heat, melt butter. Stir in Aleppo pepper. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant.
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4
Walking Fatteh: Divide stewed chickpeas among 4 bags FRITOS® Original Corn Chips. Drizzle with tahini yogurt sauce and Aleppo butter. Garnish with pine nuts, pomegranate seeds and parsley.
Tips & Tricks
- Substitute Aleppo pepper with mixture of 1 tsp sweet paprika, 1/2 tsp smoked paprika and 1/4 tsp hot pepper flakes.
- To toast pine nuts, in small skillet set over medium-low heat, cook pine nuts with olive oil or butter until golden brown and fragrant.
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