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autumn fatteh

Ingredients

for the tahini yogurt sauce:

  • 1 small clove garlic
  • 1/4 teaspoon ground coriander seeds
  • 1/4 teaspoon ground cumin
  • 1/4 cup tahini
  • 1/2 cup Greek yogurt *
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt, or to taste
  • 2 to 3 tablespoons water

for the fatteh:

  • 3 medium pitas (220 grams)
  • Olive oil
  • Salt, to taste
  • 1 medium sweet potato, 1/2-inch diced (180 grams)
  • About 18 small brussels sprouts, halved (180 grams)
  • 1 small stalk celery, sliced 1/4 inch (50 grams)
  • 3/4 cup cooked chickpeas (125 grams)
  • tahini yogurt sauce (above)
  • 2 tablespoons lightly toasted pine nuts
  • 3 tablespoons pomegranate seeds (plus more on the side, optionally)
  • 1 tablespoon chopped parsley (plus more on the side)

Instructions

  1. Make the tahini yogurt sauce: Place the garlic in a blender or food processor and finely mince it (or mince and whisk by hand).
  2. Add the coriander, cumin, tahini, yogurt, lemon juice, salt, and 1 tablespoon of the water, and blend until emulsified. Gradually add 1 or 2 more tablespoons of water, and blend until it thins out into a pourable consistency. It may thicken slightly as it sits, so feel free to thin it further before serving.
  3. Make the fatteh: Preheat the oven to 350° F convection.**
  4. Cut the pita into large bite-sized triangles, and coat evenly in about 1 1/2 tablespoons of olive oil. Spread evenly on a sheet pan, salt to taste, and bake until golden brown (about 10 to 14 minutes, depending on the thickness of the pita). Spread the baked pita chips out onto a serving platter.
  5. Preheat the oven’s broiler (or use the hottest possible setting).
  6. Coat the sweet potato, brussels sprouts, and celery in about 1 tablespoon of olive oil. Spread evenly on a sheet pan (sprouts should be cut-side-up), salt to taste, and bake for about 12 minutes.** The sweet potatoes must be soft on the inside and crispy on the outside. The celery should retain some bite, and won’t take on much color. The brussels sprouts should retain some bite and should be charred on the outside.
  7. Top the pita chips with a couple spoonfuls of the tahini yogurt sauce. Top with the sweet potatoes, brussels sprouts, celery, and chickpeas, and add a couple more spoonfuls of the sauce. Garnish with the pine nuts, pomegranate seeds, and parsley, and serve with extra pomegranate seeds, parsley, and sauce on the side.

Notes

* If you want to make this recipe vegan, simply make a tahini sauce instead, but make sure you thin it out enough, because this dish needs a very light sauce.

** If you don’t have convection, no worries—it just might take a little longer for them to toast, and you might need to rotate the pan once halfway through to make sure they’re browning evenly.** Broilers vary a ton, so keep a close eye on it to make sure nothing’s burning. If it looks like they’re caramelizing before they have a chance to cook through, reduce the temperature and/or move them away from the heat source.